Directions:
- 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
| 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.
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