Chicken, wild rice and pecan salad in romaine spears

12 Servings

Ingredients

Quantity Ingredient
6 cups Chicken broth
8 ounces Wild rice
2½ pounds Roasted chicken; skinned, boned, meat cut, into 1/-inch pieces
1 Red bell pepper chopped
2 bunches Arugula chopped
Arugula chopped
¼ cup Green onions; chopped
3 tablespoons Ons; soy sauce
3 tablespoons Ons; rice vinegar
3 tablespoons Ons; sesame oil
2 cups Pecans; toasted and chopped
3 Heads romaine lettuce

Directions

Bring broth to a boil in medium saucepan. Add rice and bring to a boil.

Reduce heat to low, cover and cook until just tender, about 50 minutes.

Drain well.

Transfer the rice to a large bowl. Mix 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 hours ahead.

Cover and chill.)

Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.

COMMENTS: This is a very versatile salad. You can make it without the arugula if you can't find any; you can serve with pita crisps if you don't want to use romaine leaves. I always cheat and buy a roasted chicken from the deli. =AD=AD=AD=AD=AD Notes: Serve as part of a cocktail party as suggested in Bon Appetit February 1994.

Nutr. Links: 0 0 4745 0 0 0 0 0 0 0 0 0 Per serving: 389 Calories; 16g Fat (37% calories from fat); 41g Protein; 21g Carbohydrate; 82mg Cholesterol; 1075mg Sodium Recipe by: Bon Appetit February 1994 Posted to FOODWINE Digest by "McNamara, Kelly" <kmcnamara@...> on Sep 16, 1997

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