1/3 c white wine tarragon vinegar
3 tbsp Dijon mustard
1 tbsp sugar
1 tsp salt
1 tsp minced garlic
1 tsp dried tarragon crumbled
1/2 tsp crushed red pepper flakes
2/3 c safflower oil
5 c cooked wild rice
3 c cooked, diced chicken
1 c sliced celery
1/2 c chopped parsley
1/2 c sliced green onion
1/2 lb pea pods
1/2 c slivered almonds, toasted
Cook rice as directed on packaging (30 minutes of simmering will do it).
Cut chicken into small nuggets and poach 12 minutes in barely boiling water, then cover and let sit 15 minutes.
Combine first 8 ingredients to make dressing. Whisk oil slowly into vinegar mix; set aside. In large bowl, combine wild rice, chicken, celery, parsley and green onions. Pour dressing over wild rice mix; toss to coat. Refrigerate covered several hours or overnight.
Remove ends and strings from pea pods. Blanch in boiling water 30 sec, plunge into ice water; drain. Pat dry with paper towels and cut diagonally into 1″ pieces. Refrigerate covered.
Toast slivered almonds by spreading them on a cookie sheet and baking at 325 for about 10 minutes; keep checking to see when they begin turning golden brown. To serve: toss salad with pea pods and almonds.
Kitchen Congress 