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Chicken N Peapod Salad With Tarragon Vinaigrette

Servings 10 1 cup servings
Prep Time

Ingredients

  • 1/3 cup white wine tarragon vinegar
  • 3 tablespoons Dijon mustard
  • 1 tablespoon Sugar
  • 1 teaspoon Salt
  • 1 teaspoon Minced Garlic
  • 1 teaspoon dried tarragon crumbled
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 2/3 cup safflower oil
  • 5 cups cooked wild rice
  • 3 cups cooked cubed chicken
  • 1 cup sliced celery
  • 1/2 cup chopped parsley
  • 1/2 cup sliced green onion
  • 1/2 pound pea pods
  • 1/2 cup slivered almonds toasted

Instructions

  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.