Chicken N Peapod Salad With Tarragon Vinaigrette


1 cup servings



  1. Combine first 8 ingredients. Whisk oil slowly into vinegar mixture; set aside. In large bowl, combine wild rice, chicken, celery, parsley and green onion. Pour dressing over wild rice mixture; toss to coat. Refrigerate, covered, several hours or overnight. Remove ends and strings from pea pods. Blanch in boiling water 30 seconds, plunge into ice water; drain. Pat dry with paper towels. Cut diagonally into 1 inch pieces. Refrigerate, covered.
  2. To Serve: Toss salad with pea pods and almonds.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.