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    You are in: Home / Recipes / Chicken, Wild Rice and Pecan Salad in Romaine Spears Recipe
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    Chicken, Wild Rice and Pecan Salad in Romaine Spears

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    swissms's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Transfer rice to large bowl. Mix in chicken, bell pepper, arugula and green onions.
    3. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Chicken, Wild Rice and Pecan Salad in Romaine Spears

    Serving Size: 1 (430 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 403.3
     
    Calories from Fat 239
    59%
    Total Fat 26.5 g
    40%
    Saturated Fat 4.4 g
    22%
    Cholesterol 43.1 mg
    14%
    Sodium 342.0 mg
    14%
    Total Carbohydrate 25.2 g
    8%
    Dietary Fiber 6.5 g
    26%
    Sugars 3.7 g
    15%
    Protein 20.2 g
    40%

    The following items or measurements are not included:

    arugula

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