Chicken and sugar snap pea wild rice salad

    4 hours 45 min

    A very luxurious and filling salad that is nice for a special picnic or light summer lunch. Wild rice is tossed with a Dijon and herb dressing, chicken, celery, spring onion, parsley, sugar snap peas and toasted almonds. A real treat. Best to make this a day before serving.

    16 people made this

    Serves: 10 

    • 240g uncooked wild rice
    • 1.5L water
    • 75ml vinegar
    • 3 tablespoons Dijon mustard
    • 1 tablespoon caster sugar
    • 1 teaspoon salt
    • 1 clove garlic, minced
    • 1 teaspoon dried tarragon, crumbled
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon crushed red chillies
    • 150ml rapeseed or sunflower oil
    • 425g cubed cooked chicken
    • 3 sticks celery, sliced
    • 30g chopped fresh parsley
    • 50g sliced spring onion
    • 225g sugar snap peas, trimmed
    • 60g toasted flaked almonds

    Prep:25min  ›  Cook:20min  ›  Extra time:4hr chilling  ›  Ready in:4hr45min 

    1. Bring the wild rice and water to the 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 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 chilli flakes in a small mixing bowl until smooth. Pour the oil into the dressing in a thin, steady stream while whisking vigourously until the oil has been fully incorporated into the dressing; set aside.
    3. Stir the chicken, celery, parsley and spring onion into the cooled wild rice. Stir in the dressing until evenly blended. Cover the rice mixture, and refrigerate 4 hours to overnight.
    4. Bring a small saucepan of lightly salted water to the boil. Add the sugar snap peas, and cook uncovered until just tender, about 30 seconds. Drain, 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 2-3cm diagonal pieces. Refrigerate until ready to serve. Stir the peas and toasted almonds into the rice mixture just before serving.

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    Reviews in English (17)


    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!  -  08 Sep 2010  (Review from Allrecipes US | Canada)


    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!  -  01 Jul 2011  (Review from Allrecipes US | Canada)


    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.  -  01 May 2011  (Review from Allrecipes US | Canada)