Chicken, Wild Rice And Pecan Salad In Romaine Spears

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 6 cups canned low sodium chicken broth
• 8 ounces wild rice
• 1 (2 1/2 lb) roasted chicken, skinned, boned, meat cut into 1/3-inch pieces
• 1 red bell pepper, chopped
• 2 bunches arugula, chopped
• 1/4 cup chopped green onion
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons oriental sesame oil
• salt, to taste
• ground black pepper, to taste
• 2 cups pecans, toasted, chopped
• 3 heads romaine lettuce

Recipe

• 1 bring broth to boil in medium saucepan. add rice and bring to boil. reduce heat to low, cover and cook until just tender, about 50 minutes. drain well.
• 2 transfer rice to large bowl. mix in chicken, bell pepper, arugula and green onions.
• 3 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.).
• 4 mix nuts into salad. place salad in center of platter. reserve outer romaine leaves for another use. arrange inner leaves on platter around salad.