Chicken, wild rice and pecan salad in romaine spears

 
            Chicken, Wild Rice And Pecan Salad In Romaine Spears
 
 Recipe By     : Bon Appetit February 1994
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Bon Appetit                      Main Dishes Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      cups          chicken broth
    8      ounces        wild rice
    2 1/2  pounds        cooked chicken
    1                    red bell pepper -- chopped
    2      bunches       arugula -- chopped
      1/4  cup           green onions -- chopped
    3      tablespoons   soy sauce
    3      tablespoons   rice vinegar
    3      tablespoons   sesame oil
    2      cups          pecans -- toasted and chopped
    3      heads         romaine lettuce
 
 For chicken - roasted chicken, skinned, boned, meat cut into 1/-inch pieces
 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.
 
 
 
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 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4745 0