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Chicken and Snap Pea Wild Rice Salad
Chicken and Snap Pea Wild Rice Salad
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
315 minutes
Vibrant safflower-tarragon vinaigrette and crunchy toasted almonds elevate this satisfying salad.
Ingredients:
  • 1.5 cups uncooked wild rice
  • 6 cups water
  • 0.33333334326744 cup tarragon vinegar
  • 3 tablespoons Dijon mustard
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 clove garlic, minced
  • 1 teaspoon dried tarragon, crumbled
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon crushed red pepper flakes
  • 0.66666668653488 cup safflower oil
  • 3 cups cubed cooked chicken
  • 1 cup sliced celery
  • 0.5 cup chopped fresh parsley
  • 0.5 cup sliced green onion
  • 0.5 pound sugar snap peas, strings removed
  • 0.5 cup toasted slivered almonds
Instructions:
  • - In a saucepan, bring wild rice and water to a boil over high heat. - Reduce heat to medium-low, cover, and simmer until rice is tender but not mushy (20-45 minutes depending on the rice variety). - Drain any excess liquid, fluff rice with a fork, and cook uncovered for an additional 5 minutes. - Transfer rice to a mixing bowl and refrigerate until cold.
  • In a small mixing bowl, combine vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes and whisk until smooth. Slowly pour safflower oil into the mixture while whisking vigorously until fully incorporated. In a separate mixing bowl, combine chicken, celery, parsley, and green onion with cooled wild rice. Add the dressing and mix until well combined. Cover the mixture and refrigerate for 4 hours to overnight.
  • 1. Boil lightly salted water in a small saucepan. Add sugar snap peas and cook for 30 seconds until just tender. Drain them and then plunge into ice water until cold. Cut the peas into 1-inch diagonal pieces. Refrigerate until needed. Mix peas and toasted almonds into rice before serving.

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