Ingredients
6 cup chicken broth
8 oz wild rice
2 1/2 lb roasted chicken, skinned,
1 boned, meat cut
1 into 1/-inch pieces
1 red bell pepper -- chopped
2 bunch arugula -- chopped
1/4 cup green onions -- chopped
3 tbsp soy sauce
3 tbsp rice vinegar
3 tbsp sesame oil
2 cup pecans -- toasted and
1 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.
Recipe By : Bon Appetit February 1994
From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (
Servings: 12 servings
Chicken~ Wild Rice & Pecan Salad In Romaine Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Nut; Pecan; Poultry
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We hope you enjoy this Chicken~ Wild Rice & Pecan Salad In Romaine recipe.
