3 cups meat from a rotisserie chicken cubed cooked
3 tablespoons dijon mustard
1 teaspoon tarragon dried crumbled
0.5 cup parsley fresh chopped
1 clove garlic minced
0.5 cup green onion sliced
0.5 teaspoon pepper flakes red crushed
0.7 cup safflower oil
1 teaspoon salt
0.5 cup slivered almonds toasted
0.5 pound sugar snap peas
0.3 cup tarragon vinegar
6 cups water
1 tablespoon sugar white
1.5 cups rice wild uncooked
Equipment
sauce pan
whisk
mixing bowl
colander
Directions
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.
Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper 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. Stir the chicken, celery, parsley, and green onion into the cooled wild rice. Stir in the dressing until evenly blended. Cover the rice mixture, and refrigerate 4 hours to overnight.
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. Once the peas are cold, drain and cut into 1-inch diagonal pieces. Refrigerate until ready to serve. Stir the peas and toasted almonds into the rice mixture just before serving.
