Chicken And Rice Salad

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4 cups cold water

2 cups fat-free, lower-sodium chicken broth

3 (6-ounce) skinless, boneless chicken breast halves

1 cup brown and wild rice blend

1 cup chopped peeled carrot

2 tablespoons white wine vinegar

2 tablespoons olive oil

2 teaspoons Dijon mustard

1/2 cup toasted chopped pecans

1/3 cup sweetened dried cranberries

1/4 cup chopped red onion

3 tablespoons chopped parsley

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 ounces crumbled goat cheese

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