Chicken, Sugar Snap Pea and Wild Rice Salad

    45 minutes

    Sugar snap peas, chicken and wild rice combine together really well in this healthy and colourful salad that can be eaten as a main or a side dish.

    15 people made this

    Serves: 10 

    • Dressing
    • 1/3 cup (85ml) tarragon vinegar
    • 3 tablespoons Dijon mustard
    • 1 tablespoon white sugar
    • 1 teaspoon salt
    • 1 clove garlic, crushed
    • 1 teaspoon dried tarragon, crumbled
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon chilli flakes
    • 2/3 cup safflower oil
    • Rice
    • 1 1/2 cups uncooked wild rice
    • 6 cups (1 1/2 litres) water
    • Chicken and Peas
    • 3 cups cubed cooked chicken
    • 1 cup sliced celery
    • 1/2 cup diced fresh parsley
    • 1/2 cup sliced spring onion
    • 250g sugar snap peas, strings removed
    • 1/2 cup toasted slivered almonds

    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Dressing: Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper and chilli 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.
    2. Rice: 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.
    3. Chicken and Peas: 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 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.
    5. Once the peas are cold, drain and cut into 2cm diagonal pieces. Refrigerate until ready to serve.
    6. Stir the peas and toasted almonds into the rice mixture just before serving.

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    Reviews in English (18)


    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 USA and 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 USA and 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 USA and Canada)