CHICKEN, WILD RICE AND PECAN SALAD IN ROMAINE SPEARS
Perfect for a cocktail party. Guests scoop the salad into lettuce leaves for easy eating. Simplify preparation by using purchased roasted chicken. Bon Appetit, February 1994.
Provided by swissms
Categories Chicken
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Transfer rice to 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.
Nutrition Facts : Calories 403.3, Fat 26.6, SaturatedFat 4.4, Cholesterol 43.1, Sodium 342.1, Carbohydrate 25.3, Fiber 6.6, Sugar 3.8, Protein 20.3
PECAN WILD RICE SALAD
Make and share this Pecan Wild Rice Salad recipe from Food.com.
Provided by loof751
Categories Rice
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a serving bowl. Toss gently until well mixed.
- Cover and let stand at room temperature about 2 hours before serving.
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