Chicken, Wild Rice and Pecan Salad in Romaine Spears |
|
 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
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. Ingredients:
6 cups canned low sodium chicken broth |
8 ounces wild rice |
1 (2 1/2 lb) roasted chicken, skinned, boned, meat cut into 1/3-inch pieces |
1 red bell pepper, chopped |
2 bunches arugula, chopped |
1/4 cup chopped green onion |
3 tablespoons soy sauce |
3 tablespoons rice vinegar |
3 tablespoons oriental sesame oil |
salt, to taste |
ground black pepper, to taste |
2 cups pecans, toasted, chopped |
3 heads romaine lettuce |
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.
|
|