CHICKEN AND SNAP PEA WILD RICE SALAD

INGREDIENTS

• 1 1/2 cups uncooked wild rice
• 6 cups water
• 1/3 cup tarragon vinegar
• 3 tablespoons Dijon mustard
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 clove garlic, minced
• 1 teaspoon dried tarragon, crumbled
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 2/3 cup safflower oil
• 3 cups cubed cooked chicken
• 1 cup sliced celery
• 1/2 cup chopped fresh parsley
• 1/2 cup sliced green onion
• 1/2 pound sugar snap peas, strings removed
• 1/2 cup toasted slivered almonds

DIRECTION

• 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.