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Recipe Name: Chicken, Wild Rice And Pecan Salad In Romaine Spears Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 12

6 Cup(s) Chicken broth
8 Ounce(s) Wild rice
2 1/2 Pound(s) Roasted chicken, skinned
boned meat cut into
1/-inch pieces
1 Red Bell pepper chopped
2 Arugula chopped
1/4 Cup(s) Green onions, chopped
3 Tablespoon(s) Ons, soy sauce
3 Tablespoon(s) Ons, rice vinegar
3 Tablespoon(s) Ons, sesame oil
2 Cup(s) 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

Nutrition (calculated from recipe ingredients)
Calories: 453
Calories From Fat: 163
Total Fat: 19g
Cholesterol: 104.7mg
Sodium: 532mg
Potassium: 1046.9mg
Carbohydrates: 24g
Fiber: 7.2g
Sugar: 4.1g
Protein: 47.9g

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