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Chicken and Snap Pea Wild Rice Salad

blossom

"I learned how to harvest wild rice last fall and enjoy recipes to use the nutritious grass. This is a filling, flavorful dish."
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Ingredients

5 h 15 m servings 326 cals
Original recipe yields 10 servings

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Directions

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  1. 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.
  2. 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.
  3. 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 Facts


Per Serving: 326 calories; 20.7 g fat; 19.2 g carbohydrates; 15.9 g protein; 32 mg cholesterol; 390 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 21 Ratings

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Most helpful positive review

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 g...

Most helpful critical review

I probably shouldn't rate this recipe because I didn't have tarragon vinegar or dried tarragon, but I thought I'd share my opinion that it turned out too "greasy". I would lighten up on the oil ...

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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 g...

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 ...

very yummy. I didn't have wild rice, but used black rice instead since it has a nice nutty and sweet flavor. made the rest as is and would love to make again.

The rice base and dressing is really tasty. Tried it with a little less oil and mushrooms, as I had no snap peas, but did everything else according to the proposed recipe. Room for play; will tr...

Excellent and very flavorful. Only gave it four stars because I modified the recipe. I substituted the Tarragon vinegar w/ white wine vinegar and the safflower oil w/ EVOO as both were hard to...

I used white wine vinegar since I didn't have tarragon vinegar, used raw snap peas and added some sliced red grapes which were a very tasty addition to the flavors. Very versatile recipe. Ever...

I probably shouldn't rate this recipe because I didn't have tarragon vinegar or dried tarragon, but I thought I'd share my opinion that it turned out too "greasy". I would lighten up on the oil ...

Very nice I used 1 tsp powdered mustard , wine vinegar and peas Also added quinoa to the rice