1. Recipes

How to Make Chicken and Snap Pea Wild Rice Salad - A Step-by-Step Guide

Introducing the perfect summer salad that's bursting with flavor and packed with nutrients – the Chicken and Snap Pea Wild Rice Salad! This dish is a delicious combination of tender, juicy chicken, crisp snap peas, and hearty wild rice, all brought together with a zesty lemon vinaigrette.

What makes this salad stand out is the unique texture and earthy flavor of the wild rice. It adds a satisfying chewiness and nuttiness that perfectly complements the tender, seasoned chicken and the ...

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Ingredients

  • 1 ½ cups uncooked wild rice
  • 6 cups water
  • ⅓ cup tarragon vinegar
  • 3 tablespoons Dijon mustard
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 clove garlic, minced
  • 1 teaspoon dried tarragon, crumbled
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes
  • ⅔ cup safflower oil
  • 3 cups cubed cooked chicken
  • 1 cup sliced celery
  • ½ cup chopped fresh parsley
  • ½ cup sliced green onion
  • ½ pound sugar snap peas, strings removed
  • ½ cup toasted slivered almonds

Information

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Additional Time: 4 hrs 30 mins
  • Total Time: 5 hrs 15 mins
  • Servings: 10
  • Yield: 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.

    • Nutrition

    326 cal.

    • Total Fat: 21g
    • Saturated Fat: 2g
    • Cholesterol: 32mg
    • Sodium: 390mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 16g
    • Vitamin C: 8mg
    • Calcium: 52mg
    • Iron: 2mg
    • Potassium: 244mg

    Categories

    Salad recipes
    Chicken recipes
    Wild rice recipes