Wild Rice Salad with Chicken and Snap Peas

1. 1

   Bring water and wild rice to a boil in a medium saucepan over high heat. Reduce the 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 any excess liquid, fluff the rice with a fork, and cook uncovered for 5 minutes more. Transfer to a bowl and refrigerate until cold.

2. 2

   Meanwhile, whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and pepper flakes in a small bowl until smooth. Slowly drizzle in the safflower oil in a thin, steady stream while whisking vigorously until emulsified; set the vinaigrette aside.

3. 3

   Stir the chicken, celery, parsley, and green onions into the cooled wild rice; stir in the vinaigrette until evenly combined. Cover the bowl and refrigerate 4 hours to overnight.

4. 4

   Meanwhile, fill a large bowl with ice and cold water; set aside. Bring a small saucepan of lightly salted water to a boil. Add the sugar snap peas; cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in the ice water until cold to stop the cooking process, 2 to 3 minutes. Drain and cut into 1-inch diagonal pieces. Refrigerate until ready to serve.

5. 5

   Stir the sugar snap peas and almonds into the rice mixture just before serving.

• Calories 383.99 kcal Moderate
• Protein 16.54 g Good Source
• Carbs 36.65 g Moderate
• Total Fat 19.22 g High
• Saturated Fat 1.31 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 46.2 mg Moderate
• Sodium 425.11 mg Moderate
• Fiber 2.58 g Low Source
• Sugar 8.66 g Moderate
• Added Sugar 5.95 g Moderate
• Calcium 59.61 mg Low Source
• Iron 2.44 mg Moderate
• Potassium 188.04 mg Low Source
• Vitamin A 21.07 mcg_rae Low Source
• Vitamin C 5.81 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Mustard
• Celery
• Garlic 🧄
• Onions 🧅