Chicken, wild rice and pecan salad in romaine Recipe

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Chicken, wild rice and pecan salad in romaine

Artist:	_	Yield:	12
Categories:	Appetizers, Asian, Cereals, Chinese, Ethnic, Poultry, Salads	Rating:	0
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Ingredients:

6	cup	Chicken broth
8	oz	Wild rice
2 1/2	lbs	Roasted chicken, skinned
		Boned, meat cut
		Into 1/-inch pieces
1		Red bell pepper -- chopped
		2 bn Arugula -- chopped
1/4	cup	Green onions -- chopped
3	tbsp	Soy sauce
3	tbsp	Rice vinegar
3	tbsp	Sesame oil
2	cup	Pecans -- toasted and
		Chopped
3		Heads romaine lettuce

Procedures:

1	Bring broth to a boil in medium saucepan.
2	Add rice and bring to a boil.
3	Reduce heat to low, cover and cook until just tender, about 50 minutes.
4	Drain well.
5	Transfer the rice to a large bowl.
6	Mix in chicken, bell pepper, arugula and green onions.
7	Mix soy sauce, vinegar and oil in small bowl.
8	Pour over salad and mix to coat.
9	Season with salt and pepper.
10	(can be made 4 hours ahead.
11	Cover and chill).
12	Mix nuts into salad.
13	Place salad in center of platter.
14	Reserve outer romaine leaves for another use.
15	Arrange inner leaves on platter around salad