Cocktail Recipes, Spirits, and Local Bars

Chicken and sugar snap pea wild rice salad recipe

Chicken and sugar snap pea wild rice salad recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Chicken and rice

A very luxurious and filling salad that is nice for a special picnic or light summer lunch. Best to make this a day before serving.

16 people made this

IngredientsServes: 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

MethodPrep: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.

Recently viewed

Reviews & ratingsAverage global rating:(21)

Reviews in English (17)

by blossom

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

by Marianne

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

by ABD297

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


Chicken and sugar snap pea wild rice salad recipe - Recipes

Makes 4 side-dish servings

Young sugar snaps are perfect for stir-frying because the quick cooking accentuates their natural sweetness and crisp delicacy. They are best in the late spring when they first come into season and the pods are about 3 inches in length. Later into the summer they become tough and more fibrous. You can substitute sliced button or cremini mushrooms for the shiitakes.

1/4 cup plus 1 tablespoon chicken broth (divided)

1 tablespoon shao hsing rice wine or dry sherry

3 tablespoons peanut or vegetable oil (divided)

1 tablespoon minced fresh ginger

8 medium fresh shiitake mushrooms, stems removed and caps quartered (about 4 ounces)

8 ounces sugar snap peas, strings removed (about 2 1/2 cups)

In a small bowl combine 1/4 cup of the broth, the rice wine and soy sauce.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 tablespoons of the oil, add the ginger and stir-fry 10 seconds or until the ginger is fragrant. Add the mushrooms and stir-fry 30 seconds or until they have absorbed all the oil. Swirl the broth mixture into the wok, cover and cook 30 seconds to 1 minute or until about only 1 tablespoon of broth remains. Swirl in the remaining 1 tablespoon oil, add the sugar snaps, sprinkle on the salt, and stir-fry 1 minute or until the sugar snaps are bright green. Swirl the remaining 1 tablespoon broth into the wok and stir-fry 30 seconds to 1 minute or until the sugar snaps are just crisp-tender.


Chicken and sugar snap pea wild rice salad recipe - Recipes

This salad ran in FOODday in the summer of 2001, with a story by Amelia Saltsman. It goes together quickly with seasonal vegetables, and is sprightly and delicious. Several staffers raved about it, deeming it perfect for potlucks.

1/4 cup seasoned rice vinegar

Kosher or sea salt and freshly ground black pepper

1/4 cup walnut or vegetable oil

2 pounds new or red rose potatoes, cut into bite-size pieces

1/2 pound sugar snap peas, strings removed, peas cut into 1/2-inch pieces

2/3 cup frozen green peas, thawed

1/3 cup fresh chives, snipped into 1/2-inch lengths

1/4 cup torn fresh mint leaves

To make dressing: In a blender, purée shallot, vinegar, mustard, 1 teaspoon salt and black pepper to taste. Add oil and blend. Set aside.

To make salad: Boil potatoes in generously salted water until just tender, 10 to 15 minutes. Drain. Place in bowl and immediately toss with dressing. Set aside to cool. Meanwhile, while potatoes are cooking, heat olive oil in skillet over medium-high heat. Add snap peas and sauté until they turn bright green, about 2 minutes. Season with salt, add 1 tablespoon water and cook, covered, until snap peas are crisp-tender, 2 to 3 minutes longer. Remove from heat and allow to cool. Add snap peas, thawed green peas, chives and mint to potatoes and mix well. Taste and adjust seasonings.


Wiess Cooks!

Based on a Weight Watchers’ recipe, this dish was first served in our house when our 17-year old daughter created it for us.

  • 1/4 cup whole or sliced almonds
  • 2 teaspoons Peanut Oil (if you don’t have access to peanut oil, use sesame oil or vegetable oil in that order)
  • 3 Tablespoons cooking sherry
  • 2 Tablespoons Tamari (premium soy sauce, contains more soy beans than regular soy sauce), can substitute regular soy sauce if you can’t find Tamari
  • 2 Tablespoons water
  • 2 teaspoons cornstarch
  • 1/2 teaspoon Asian or Indian spice like Garam Masala, or five spice powder

Stir-fry ingredients

  • 1 pound chicken tenders, cut to bite-sized pieces
  • 2 cups sugar snap peas (can substitute snow peas or green beans, cut to thumb-length pieces)
  • 3 green onions, green tops cut to thumb-length pieces or shorter and white bases discarded
  • 2 garlic cloves, peeled and minced
  • (Optional: 1 medium yellow onion, peeled and cut to bite-sized pieces)

Heat large, non-stick skillet over high heat for 45 seconds. Pour in 1 teaspoon of the oil and swirl to coat hot pan. Add the almonds and stir-fry 2 minutes. Remove the almonds to a paper towel lined plate.

Add the remaining 1 teaspoon of oil to the wok, swirl to coat the pan again, and add the onion, if you are using that optional ingredient. Stir fry onion for 3 minutes. Add the chicken and garlic and stir-fry for 4 minutes. Add the peas and green onions and stir fry one more minute. Add sauce and stir while cooking 2 minutes. Stir in the cooked almonds, remove from heat and serve immediately, over hot rice.


Related Video

Everything was delicious about this salad except, for the apricots. The addition just seemed off to me. Tart dried cherries or cranberries would have pushed it up to a 4 forker for me. I will make this again, with cherries instead.

You have to love wild rice to appreciate this dish. I do. had leftover duck breast and really enjoyed the recipe. Accompanied it with a caprese salad. yum. Great summer dinner for me. Used fresh a orange and was not sweet at all. Apricots and toasted pecans a must.

We've been making this recipe as written ever since it was published in Gourmet in 2002. It's fantastic be sure to cook your wild rice long enough. We love it in the summer because it is light and delicious at room temperature, especially with a nice (dry) rosé.

This salad is a perfect holiday luncheon. I used smoked duck breast ($$ but yum and failproof) scored it, and seared it skin side down in a skillet to render the fat. Then I flipped it over, brushed the skin with pomegranate molasses and cracked pepper, and finished warming it in the oven at 375. I plated the room temp salad with 3 good slices (skin on) of duck leaning on each, and garnished the salad with pomegranate seeds. Pinot noir makes a nice wine pairing. Visit me soon at chefnextdooronline.com!

this has been so popular for two dinner parties - so much flavor and texture - can adjust flavors to make less sweet

A very good basic recipe - I used leftover salmon instead of duck, brown rice, and dried cherries instead of apricots. Yummy.

This is a great salad. It gets rave reviews--and unlike most entree salads that we've tried on the menu, it actually sells well. About the only thing we do differently is to add a little sherry vinegar to the dressing to brighten it up a bit. We serve it on a bed of fresh spinach, which sets off the salad nicely.

I have made this many many times, both with and without the duck breast, with awesome reviews everytime. Everyone absolutely loves it! If your recipe is too dry, then double the dressing and use only enough to taste. The rice will absorb some dressing, so keep the extra dressing on hand to add to leftovers. If it's too grainy, then the rice was not cooked long enough. Some recipes take a little bit of fine tuning, or personalizing.

I made this dish for friends for dinner, and it was a great success. I too was concerned that the dressing and apricots would make th dish too sweet, but I found that the results had a good balance of flavors. I didn't use 100% wild rice instead I used a blend of wild and brown rice. Because of the blended rice I think the pecans got lost and I would have like to have more of the nutty flavor next time I might use more pecans, or not put them in the food processor to chop. We were only four, and I could have made only half the amount and had plenty of food. This is definitely a recipe for 8. -Claudia

What a waste of time and money! Though it sounded like a great combination of ingredients, I was disappointed before I even served it. Too chewy and grainy and dry.

This recipe is one of my favorites.

We were at the cottage for closing and clean up at Thanksgiving and realized we had nothing special for dinner. sent husband out hunting for duck or goose . comes back with A duck. we had four to feed. what to do. made the wild duck recipe and added 1 cup of long grain rice to stretch the recipe. was terrific. my husband hates orange juice in any recipe and actually raved when served this wild rice duck dish. company of four (who do not eat game or birds hunted) thought it was excellent. Great as an appetizer or a main meal.

I must agree with the reviewer who thought it was horrible. I too was angry that I wasted a duck breast on it. The biggest problem was the dressing, it was too sweet and strong for the dish. Frankly, the apricots can go too. I might attempt the "idea" again, but with significant modifications. With the price of duck, this isn't the recipe to try.

This is an excellent dish. All the ingredients work very well together. We made it the first time with duck breasts and the second time we used leftover quail. I suspect it would be equally good with chicken or turkey. Just don't leave out the crisped skin - one of the best features of the dish.

After hours of preparation (I had no idea what a hassle this recipe would turn out to be), my husband turned up his nose. I was ready to get mad at him until I tried it myself and realized he was right. It was terrible. I lamented wasting two perfectly good duck breasts on this recipe.

This reciepe has made the rest of my family like duck. I was the only one until this reciepe. I will make it again and again both for family and for friends. I did use 1 cup wild rice and 1 cup brown rice and I liked that. I used fresh pea's from the garden and if I couldn't get fresh I think frozen would be fine. Try it you'll like it.

We had a small catastrophe last week as our children left the freezer open and it thawed almost everything. What upset us the most was the game. I cooked as much of the meat as I could before going out of town for the weekend. We had pheasant pot pie, a tetrazzini, and other casseroles- but I used this recipe with modifications for the wild duck- I will definitely do this one again. I made a smaller amount and replaced the wild rice with a wild rice blend, and replaced the fresh peas with a 1/2 pckg of frozen tiny sweet peas - awesome. I did not add the honey to the dressing and it was plenty sweet with the apricots. A wonderful meal for us or company.


How to Make Chicken Wild Rice Salad

First, gather and prep your ingredients. Add cooked rice, lemon juice, cooked and diced chicken, chopped green onions, diced bell pepper, and snow peas to a bowl. Combine well. This step can be done ahead of time.

To make dressing add minced garlic, Dijon mustard, salt, honey, pepper, rice vinegar, and olive oil to a jar. Tighten lid on jar and shake vigorously until the dressing is fully combined.

You can add dressing to salad up to 24 hours before serving. Right before serving add avocado chunks and chopped nuts.


Pea Shoot Recipes

Here are my top ten vegetarian and vegan pea shoot recipes:

1. Pea Shoot Salad with Soy Vinaigrette

For the soy vinaigrette, blend 1/2 cup of grapeseed oil, 1 teaspoon of dark sesame oil, 3 tablespoons of unseasoned rice wine vinegar, and 1 tablespoon of soy sauce.

2. Pea Shoot Salad with Coconut Curry Vinaigrette and Toasted Sea Vegetables

For the coconut curry vinaigrette, blend 1/2 cup of coconut milk, 3 tablespoons of rice vinegar, and 2 teaspoons of curry powder. Sprinkle your salad with crumbled, lightly toasted nori, to taste.

3. Vietnamese-Style Stir-Fried Vegetables

  • 1/4 cup of canola oil
  • 1 cup of broccoli florets
  • 2 carrots, peeled and thinly sliced
  • 1/2 cup of snow or snap peas, trimmed
  • 1 onion, chopped
  • 2 dried Thai chilies or hot red pepper flakes to taste
  • 2 tablespoons of minced garlic
  • 3 tablespoons of Thai fish sauce or soy sauce
  • 2 cups of pea shoots
  • 1 teaspoon of freshly ground black pepper

Heat 1 tablespoon of oil in a large skillet over high heat. Cook the broccoli for about a minute. Add 2 tablespoons of water and stir-fry until the broccoli is crisp-tender (about 5 minutes). Remove from the pan and repeat with the carrots and snow peas.

Put a bit more oil in the pan and add the onion. Cook over high heat for 3-5 minutes, until the onion is softened. Add the chiles and garlic and cook until fragrant (about 30 seconds).

Add 1/4 cup of water, the fish sauce, and the pepper. Add the cooked vegetables back to the pan. Stir the mixture and cook until combined (about 1 minute). Add the pea shoots and stir-fry until just wilted and lightly sauced (30 seconds to a minute, depending on how delicate your pea shoots are). Taste and adjust the seasoning. Serve hot with rice and sriracha chili sauce, if you’d like.


Pin for later!

The longer version of this story weaves together the threads of my MCK work plus my Instant Pot cooking classes with my military spouse desire to welcome a family to their new assignment in Minnesota. The result is this recipe.


Food is my love language. Food is my thing. I started this site to help folks like me eating locally and seasonally to make the most out of their Community Supported Agriculture (CSA) farm share, and locally grown/locally produced foods remain at the core of my being.


Each place we've lived I've volunteered with food banks and when we moved to Minnesota it was no different. I found Second Harvest Heartland and started slinging bread or packing cans of fruit & vegetables into CSFP boxes, thinking it was a shame I couldn't use my kitchen skills to ameliorate hunger on a larger scale than just my family or the folks in my cooking classes.


The universe provides, however, and led me to Chowgirls and Minnesota Central Kitchen. Here I am helping fight hunger on a scale I could not have imagined, creating hundreds of pounds of food each day while using my brain and my skills and having fun. That's the MCK thread of this recipe.


As a military spouse and someone whose kitchen is her Happy Place I know the power of a good meal to restore the spirit in the midst of a trying situation. When you pack up and move across the country--or wave goodbye to crates of all your possessions hoping to be reunited with them in a new country 3 months later--no one really thinks about the weeks of eating down the pantry/fridge/freezer before the move ("we've got a box of fettuccine, 2 cans of tuna, a jar of Ma Po sauce, and a bag of broccoli in the freezer--GO!").

Then you've got the time on the road eating fast food and finally the massive mental shift to learn where the grocery stores are and find new brands in your new home.
Welcoming a new family with a home-cooked meal and some of our favorite local finds is the next thread of this recipe. The final piece is my beloved Instant Pot.


I'm always on the lookout for new recipes to share in my Instant Pot classes and this summer I taught 2 different online classes using the Instant Pot for salads: Hearty Main Dish Salads and Summer Side Salads. Since I've been using my Instant Pot to cook the proteins, grains, and vegetables for lots of salads this summer, it was a no-brainer to include a salad--highlighting wild rice and a local business--in the welcome meal.

For more recipes using clementines, see my Orange Recipes Collection. For more recipes using grapes, please see my Recipes Using Grapes Collection. For more recipes using Sweet Potatoes, please see my Sweet Potato Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Note: Make your own lemony herb vinaigrette by combining 2 Tablespoons lemon juice with 1/4 teaspoon salt, 1 Tablespoon mixed dried herbs, freshly ground pepper, and 5 to 6 Tablespoons olive oil in a pint sized jar with a screw top lid. Shake well. Store in the fridge.

Fruited Wild Rice Salad with Sweet Potato
By Kirsten Madaus

This vegan and grain free Instant Pot salad combines chewy wild rice and tender sweet potato with grapes and clementines in a lemony herb dressing.

Prep time: 00:15
Cook time: 00:45
Total time: 01:00

Yield: 4-8 servings
Ingredients:
1 cup water
1 medium/large sweet potato
1 cup wild rice (not a blend)
3 cups vegetable broth, chicken broth, or water
1/2 cup diced red onion
1 cup sliced red grapes
2 to 3 clementines, or mandarins, or tangerines or 1 orange (optional)
1/4 cup chopped fresh parsley
1/4 Salad Girl Lemony Herb Dressing (see Note above for alternative), plus more to taste


What is Wild Rice?

Wild rice isn’t really rice at all. It’s actually a seed from a marsh grass.

It’s much easier to cook than regular rice…no mushy rice here. It maintains a nice chewy bite after cooking.

Wild rice is a complete protein, gluten free, high in B vitamins, fiber and iron, but low in fat, making this type of rice a great choice as an alternative to all those heavy, fatty sides dishes.

This salad would also make a filling light lunch or dinner anytime of the year.


Get More Secret Copycat Restaurant Recipes

If you like this recipe, you should sign-up for our FREE Restaurant Recipes Emails. We have sent our readers over 200 Additional Email-Only Copycat Restaurant Recipes (and counting!) Sign up NOW to get EVERY RECIPE.

We’ll send you a Cool Starbucks Recipe Book just for trying us out. You’ll love it.

And Please Follow Us on Your Favorite Social Sites

You’ll Stay in Touch, Get More Recipes from All of Our Sites and Help Us Spread the Word about Secret Copycat Restaurant Recipes to All Your Friends.


Watch the video: InsideFood Citycast - Συνταγή. Κοτόπουλο με μέλι CCR02 (January 2022).