Chicken and Snap Pea Wild Rice Salad

A safflower-tarragon vinaigrette and toasted slivered almonds flavor this filling wild rice salad with tender chicken and crisp snap peas.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 326 Calories

Ingredients

• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 clove garlic, minced
• 6 cups water
• 3 tablespoons Dijon mustard
• 1 cup sliced celery
• 1 teaspoon dried tarragon, crumbled
• 3 cups cubed cooked chicken
• 0.5 cup chopped fresh parsley
• 0.5 teaspoon crushed red pepper flakes
• 0.5 teaspoon black pepper
• 0.5 cup toasted slivered almonds
• 1.5 cups uncooked wild rice
• 0.5 cup sliced green onion
• 0.66666668653488 cup safflower oil
• 0.33333334326744 cup tarragon vinegar
• 0.5 pound sugar snap peas, strings removed

Recipe Instructions

Step 1

Bring water and wild rice to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes more. Scrape into a medium bowl and refrigerate until cold.

Step 2

Meanwhile, whisk together vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes in a small bowl until smooth. Pour in safflower oil in a thin, steady stream while whisking vigorously until emulsified; set dressing aside.

Step 3

Stir chicken, celery, parsley, and green onion into cooled wild rice. Stir in dressing until evenly blended. Cover and refrigerate for 4 hours to overnight.

Step 4

Bring a small saucepan of lightly salted water to a boil. Add sugar snap peas and cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water until cold to stop the cooking process, 2 to 3 minutes. Drain and cut into 1-inch diagonal pieces; refrigerate until ready to serve.

Step 5

Stir sugar snap peas and almonds into rice mixture just before serving.