chicken and snap pea wild rice salad

Ingredients

• Servings: 10
• 1 1/2 cups uncooked wild rice
• 6 cups water
• 1/3 cup tarragon vinegar
• 3 tablespoons dijon mustard
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 clove garlic, minced
• 1 teaspoon dried tarragon, crumbled
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 2/3 cup safflower oil
• 3 cups cubed cooked chicken
• 1 cup sliced celery
• 1/2 cup chopped fresh parsley
• 1/2 cup sliced green onion
• 1/2 pound sugar snap peas, strings removed
• 1/2 cup toasted slivered almonds

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 5 hrs 15 mins


• 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.