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Chicken, Wild Rice And Pecan Salad In Romaine Spears

Make Chicken, Wild Rice And Pecan Salad In Romaine Spears at home with Chicken Broth, Wild Rice, Cooked Chicken, Red Bell Pepper, and Arugula. Serves 12. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 6 cup
• 8 oz
• 2 1/2 lb
• 1
• 2 bunch
• 1/4 cup
• 3 tbsp
• 3 tbsp
• 3 tbsp
• 2 cup
• 3 head

Method (preview)

1. 1

   For chicken - roasted chicken, skinned, boned, meat cut into 1/-inch pieces

2. 2

   Bring broth to a boil in medium saucepan. Add rice and bring to a boil.

3. 3

   Reduce heat to low, cover and cook until just tender, about 50 minutes.

4. 4

   Drain well.

5. 5

   Transfer the rice to a large bowl.

6. 6

   Mix in chicken, bell pepper, arugula and green onions.

7. 7

   Mix soy sauce, vinegar and oil in small bowl.

8. 8

   Pour over salad and mix to coat.

9. 9

   Season with salt and pepper. (Can be made 4 hours ahead.

10. 10

    Cover and chill.)

11. 11

    Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.