Chicken and Snap Pea Wild Rice Salad Recipe - Allrecipes.com
Chicken and Snap Pea Wild Rice Salad Recipe
  • READY IN 5+ hrs

Chicken and Snap Pea Wild Rice Salad

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 20 mins
  • READY IN 5 hrs 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 09, 2010

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 to me when I submitted it, but thought it was worth mentioning the above. Enjoy!

 
Most Helpful Critical Review
Aug 05, 2013

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 if I were to make it again. I liked the little bit of heat in it, but thought it was more work than it was worth.

 
Jul 01, 2011

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 recipe 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!

 
May 01, 2011

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.

 
Aug 16, 2011

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 try this with shrimp, aspargus, dill, broccoli. Thanks!

 
Aug 23, 2011

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 find in the store. I also used half the amount of crushed red pepper. This would be a good salad to make at the beginning of the week to eat throughout.

 
Dec 26, 2011

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. Everyone loved this at Christmas 2011 as a side salad.

 
Jun 14, 2012

Yummy!

 

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Nutrition

  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 32 mg
  • 10%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 15.9 g
  • 32%
  • Sodium
  • 390 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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