Chicken and Snap Pea Wild Rice Salad

Ingredients

• 2 cups cooked wild rice
• 2 cups cooked chicken, chopped
• 1 cup snap peas, trimmed and halved
• 1/2 cup red onion, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Directions

1. In a large bowl, combine the wild rice, chicken, snap peas, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, white wine vinegar, mustard, salt, and pepper.
3. Add the dressing to the rice mixture and toss to combine.
4. Serve the salad at room temperature or chilled.

Interesting Facts

• Wild rice is a type of grass native to North America.
• Snap peas are a type of edible-pod pea that is very low in calories.
• This salad can be made ahead of time and stored in the refrigerator for up to four days.