Chicken and Snap Pea Wild Rice Salad8 Reviews
- Prep: 25 min
- Cook: 20 min
- Ready In: 5 hr 15 min
“I learned how to harvest wild rice last fall and enjoy recipes to use the nutritious grass. This is a filling, flavorful dish.” - by blossom
Original recipe yields 10 servings
- 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.
Amount Per Serving (10 total)
- 326 cal
- 20.7 g
- 19.2 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"I am the author of this recipe and just wanted to note that I use whatever oil I have on hand and I also don't blanch the peas- I like the snap. I wanted to remain true to the original recipe given t..." See moreo me when I submitted it, but thought it was worth mentioning the above. Enjoy!"
"This is a five-star recipe for me! I could inhale the dressing! I can hardly wait for my family to try this one! Now I'm sorry I cut the recipe in half! I was glad to see that the author of the re..." See morecipe doesn't blanch the peas because I would not have, either. I forgot to get the parsley, so that wasn't included in my version, and I did get a little heavy handed on the onions, garlic, and almonds. My sister, who sends me the wild rice from Wisconsin, will love this recipe! Thank you very much! EDIT: I tasted this several hours into refrigeration, and I think what happened is that the rice soaked up all the lovely dressing. So I made more and added it just before serving it. And now I even have a bit of that left over for another purpose! Yum!"
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