Cooking Recipe Chicken~ Wild Rice & Pecan Salad In Romaine

Recipe Ingredients

6 c Chicken broth

8 oz Wild rice

2 1/2 lb Roasted chicken, skinned,

Boned, meat cut

Into 1/-inch pieces

1 Red bell pepper -- chopped

2 bn Arugula -- chopped

1/4 c Green onions -- chopped

3 tb Soy sauce

3 tb Rice vinegar

3 tb Sesame oil

2 c 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.

Recipe By : Bon Appetit February 1994

From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (

Categories matching this recipe

Poultry ,Salads ,Appetizers ,dres