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  • Chicken, Wild Rice And Pecan Salad In Romaine Spears

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    Chicken, Wild Rice And Pecan Salad In Romaine Spears
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 c. Chicken broth
    • 8 ounce Wild rice
    • 2 1/2 lb Roasted chicken, skinned, boned, meat cut, into 1/-inch pcs
    • 1 x Red bell pepper minced
    • 2 bn Arugula minced Arugula minced
    • 1/4 c. Green onions, minced
    • 3 Tbsp. Ons, soy sauce
    • 3 Tbsp. Ons, rice vinegar
    • 3 Tbsp. Ons, sesame oil
    • 2 c. Pecans, toasted and minced
    • 3 x Heads romaine lettuce

    Directions

    1. Bring broth to a boil in medium saucepan. Add in rice and bring to a boil.
    2. Reduce heat to low, cover and cook till just tender, about 50 min.
    3. Drain well.
    4. Transfer the rice to a large bowl. Fold in chicken, bell pepper, arugula and green onions. Mix soy sauce, vinegar and oil in small bowl. Pour over salad and mix to coat. Season with salt and pepper. (Can be made 4 hrs ahead.
    5. Cover and chill.)
    6. Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.
    7. COMMENTS: This is a very versatile salad. You can make it without the arugula if you cannot find any; you can serve with pita crisps if you do not want to use romaine leaves. I always cheat and buy a roasted chicken from the deli. Notes: Serve as part of a cocktail party as

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