Chicken, Wild Rice and Pecan Salad in Romaine Spears

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.

Ready In:
1hr 5mins
Serves:
Units:

ingredients

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.
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@swissms
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@swissms
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"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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  1. swissms
    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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