Chicken And Snap Pea Wild Rice Salad
Serves: 3
Felicia King
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
61
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
6 cups
Water3 tbsps
Dijon Mustard1 tbsp
White Sugar1 tsp
Salt1 clove
Garlic (minced)1 tsp
Black Pepper2 cup
Safflower Oil3 cups
Cooked Chicken (cubed)1 cup
Celery (sliced)1 cup
Parsley (chopped fresh)1 cup
Green Onion (sliced)Directions:
1
Bring the wild rice and water to a boil in a saucepan over high heat
2
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
3
Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more
4
Scrape into a mixing bowl, and refrigerate until cold
5
Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes in a small mixing bowl until smooth
6
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
7
Stir the chicken, celery, parsley, and green onion into the cooled wild rice
8
Stir in the dressing until evenly blended
9
Cover the rice mixture, and refrigerate 4 hours to overnight
10
Bring a small saucepan of lightly salted water to a boil
11
Add the sugar snap peas, and cook uncovered until just tender, about 30 seconds
12
Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process
13
Once the peas are cold, drain and cut into 1-inch diagonal pieces
14
Refrigerate until ready to serve
15
Stir the peas and toasted almonds into the rice mixture just before serving