Chicken and Snap Pea Wild Rice Salad

Name: Chicken and Snap Pea Wild Rice Salad
Prep time: 5 h 15 min
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 237 milliliters sliced celery; 710 milliliters cubed cooked chicken; 3 Tbsps Dijon mustard; 1 teaspoon dried tarragon, crumbled; 118 milliliters chopped fresh parsley; 1 clove garlic, minced; 118 milliliters sliced green onion; 1 teaspoons crushed red pepper flakes; 158 milliliters safflower oil; 1 teaspoon salt; 118 milliliters toasted slivered almonds; 227 grams sugar snap peas, strings removed; 79 milliliters tarragon vinegar; 1 liters water; 1 Tbsp white sugar; 355 milliliters uncooked wild rice

Need a gluten free and dairy free main course? Chicken and Snap Pea Wild Rice Salad could be a super recipe to try. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains about 16g of protein, 23g of fat, and a total of 363 calories. If you have pepper, salt, tarragon vinegar, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Wild Rice

Water

Rice

Equipment you will use

Sauce Pan

Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more.

Ingredients you will need

Rice

Scrape into a mixing bowl, and refrigerate until cold.

Equipment you will use

Mixing Bowl

Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes in a small mixing bowl until smooth.

Ingredients you will need

Red Pepper Flakes

Dried Tarragon

Black Pepper

Mustard

Vinegar

Garlic

Sugar

Salt

Equipment you will use

Mixing Bowl

Whisk

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.

Ingredients you will need

Cooking Oil

Green Onions

Wild Rice

Whole Chicken

Parsley

Celery

Rice

Equipment you will use

Whisk

Bring a small saucepan of lightly salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the sugar snap peas, and cook uncovered until just tender, about 30 seconds.

Ingredients you will need

Sugar Snap Peas

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.

Ingredients you will need

Water

Almonds