Chicken, Wild Rice And Pecan Salad In Romaine

Recipe Ingredients

6 cups	1422ml	Chicken broth
8 oz	227g	Wild rice
2 1/2 lbs	1135g / 40oz	Roasted chicken - skinned
		Boned - meat cut
		Into 1/-inch pieces
1		Red bell pepper - chopped
2		Arugula - chopped
1/4 cup	15g / 0.5oz	Green onions - chopped
3 tablespoons	45ml	Soy sauce
3 tablespoons	45ml	Rice vinegar
3 tablespoons	45ml	Sesame oil
2 cups	474ml	Pecans - toasted and
		Chopped
3		Romaine lettuce

Recipe Instructions

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

Source:
Los Angeles Times Cookbook

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