Chicken and Snap Pea Wild Rice Salad
Description
A safflower-tarragon vinaigrette and toasted slivered almonds flavor this filling wild rice salad recipe with tender chicken and crisp snap peas.
Ingredients
•
6 cups water
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1 1/2 cups uncooked wild rice
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1/3 cup tarragon vinegar
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3 tablespoons Dijon mustard
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1 tablespoon white sugar
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1 teaspoon salt
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1 clove garlic, minced
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1 teaspoon dried tarragon, crumbled
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1/2 teaspoon black pepper
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1/2 teaspoon crushed red pepper flakes
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2/3 cup safflower oil
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3 cups cubed cooked chicken
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1 cup sliced celery
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1/2 cup chopped fresh parsley
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1/2 cup sliced green onion
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1/2 pound sugar snap peas, strings removed
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1/2 cup toasted slivered almonds
Directions
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. Transfer to a bowl; refrigerate until cold.
2
Meanwhile, whisk vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and pepper flakes together in a small bowl until smooth. Drizzle in safflower oil in a thin, steady stream while whisking vigorously until emulsified; set vinaigrette aside.
3
Stir chicken, celery, parsley, and green onions into cooled wild rice; stir in vinaigrette until evenly blended. Cover the bowl; refrigerate 4 hours to overnight.
4
Meanwhile, fill a large bowl with ice and cold water; set aside. Bring a small saucepan of lightly salted water to a boil. Add sugar snap peas; 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; cut into 1-inch diagonal pieces. Refrigerate until ready to serve.
5
Stir sugar snap peas and almonds into rice mixture just before serving.