Photo: Anna Pelzer
Chicken and Snap Pea Wild Rice Salad
17 ingredients
25 min + 20 min
10 servings
openrecipes
"I learned how to harvest wild rice last fall and enjoy recipes to use the nutritious grass. This is a filling, flavorful dish."
Estimated Nutrition (whole recipe, rough)
614
Calories
42g
Protein
20g
Fat
70g
Carbs
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Green Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Safflower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes