Chicken and Snap Pea Wild Rice Salad recipe
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Ingredients
- 1 ½ cups uncooked wild rice 6 cups water ⅓ cup tarragon vinegar 3 tablespoons Dijon mustard 1 tablespoon white sugar 1 teaspoon salt 1 clove garlic, minced 1 teaspoon dried tarragon, crumbled ½ teaspoon black pepper ½ teaspoon crushed red pepper flakes ⅔ cup safflower oil 3 cups cubed cooked chicken 1 cup sliced celery ½ cup chopped fresh parsley ½ cup sliced green onion ½ pound sugar snap peas, strings removed ½ cup toasted slivered almonds
Nutrition Info
- 326 caloriescarbohydrate: 19.2 gcholesterol: 31.5 mgfat: 20.7 gfiber: 2.6 gprotein: 15.9 gsaturatedFat: 2 gservingSize: -sodium: 390.4 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Snap Pea Wild Rice Salad
Directions
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Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Scrape into a mixing bowl, and refrigerate until cold.
Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes in a small mixing bowl until smooth. Pour the safflower oil into the dressing in a thin, steady stream while whisking vigorously until the oil has been fully incorporated into the dressing, set aside. Stir the chicken, celery, parsley, and green onion into the cooled wild rice. Stir in the dressing until evenly blended. Cover the rice mixture, and refrigerate 4 hours to overnight.
Bring a small saucepan of lightly salted water to a boil. Add the sugar snap peas, and cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the peas are cold, drain and cut into 1-inch diagonal pieces. Refrigerate until ready to serve. Stir the peas and toasted almonds into the rice mixture just before serving.