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Chicken~ Wild Rice & Pecan Salad In Romaine

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      Title: CHICKEN~ WILD RICE & PECAN SALAD IN ROMAINE
 Categories: Appetizers, Poultry, Salads/dres
      Yield: 12 Servings
 
      6 c  Chicken broth
      8 oz Wild rice
  2 1/2 lb Roasted chicken, skinned,
           Boned, meat cut
           Into 1/-inch pieces
      1    Red bell pepper -- chopped
      2 bn Arugula -- chopped
    1/4 c  Green onions -- chopped
      3 tb Soy sauce
      3 tb Rice vinegar
      3 tb Sesame oil
      2 c  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.
  
  Recipe By     : Bon Appetit February 1994
  
  From: Hp_walls@woco.Ohio.Gov          Date: Mon, 15 Jul 1996 14:00:51
  ~0400 (
 
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