Chicken, Wild Rice and Pecan Salad in Romaine Spears Recipe

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Chicken, Wild Rice and Pecan Salad in Romaine Spears
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Ingredients:

Directions:

  1. 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.
  2. Transfer rice to large bowl. Mix in chicken, bell pepper, arugula and green onions.
  3. 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.).
  4. Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 480.03 Kcal (2010 kJ)
Calories from fat 326.18 Kcal
% Daily Value*
Total Fat 36.24g 56%
Cholesterol 32.5mg 11%
Sodium 327.31mg 14%
Potassium 771.25mg 16%
Total Carbs 27.25g 9%
Sugars 3.68g 15%
Dietary Fiber 7.07g 28%
Protein 16.18g 32%
Vitamin C 17.5mg 29%
Vitamin A 0.2mg 8%
Iron 8.2mg 45%
Calcium 93mg 9%
Amount Per 100 g
Calories 121.54 Kcal (509 kJ)
Calories from fat 82.58 Kcal
% Daily Value*
Total Fat 9.18g 56%
Cholesterol 8.23mg 11%
Sodium 82.87mg 14%
Potassium 195.27mg 16%
Total Carbs 6.9g 9%
Sugars 0.93g 15%
Dietary Fiber 1.79g 28%
Protein 4.1g 32%
Vitamin C 4.4mg 29%
Vitamin A 0.1mg 8%
Iron 2.1mg 45%
Calcium 23.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.8
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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