Recipe - Chicken Wild Rice And Pecan Salad In Romaine Spears

6 cup Chicken broth
8 ounce Wild rice
2 One half pound Roasted chicken; skinned,
boned, meat cut, into
1/inch pieces
1 Red bell pepper chopped
2 bn Arugula chopped
Arugula
chopped
One fourth cup Green onions; chopped
3 tablespoon Ons; soy sauce
3 tablespoon Ons; rice vinegar
3 tablespoon Ons; sesame oil
2 cup Pecans; toasted and chopped
3 Heads romaine lettuce

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.

COMMENTS: This is a very versatile salad. You can make it without the
arugula if you can't find any; you can serve with pita crisps if you don't
want to use romaine leaves. I always cheat and buy a roasted chicken from
the deli. =AD=AD=AD=AD=AD Notes: Serve as part of a cocktail party as
suggested in Bon Appetit February 1994.

Nutr. Links: 0 0 4745 0 0 0 0 0 0 0 0 0

Per serving: 389 Calories; 16g Fat (37% calories from fat); 41g Protein;
21g Carbohydrate; 82mg Cholesterol; 1075mg Sodium

Recipe by: Bon Appetit February 1994

Posted to FOODWINE Digest by "McNamara, Kelly" kmcnamara@LIGGETT.COM on
Sep 16, 1997