Chicken, Wild Rice And Pecan Salad In Romaine Spears

* Exported from MasterCook *

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.



- - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4745 0