• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Chicken, Wild Rice and Pecan Salad in Romaine Spears

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 6 c Chicken broth
  • 8 oz Wild rice
  • 2 1/2 lb Roasted chicken; skinned,
  • -boned, meat cut, into
  • -1/-inch pieces
  • 1 Red bell pepper chopped
  • 2 bn Arugula chopped
  • Arugula
  • -chopped
  • 1/4 c Green onions; chopped
  • 3 tb Ons; soy sauce
  • 3 tb Ons; rice vinegar
  • 3 tb Ons; sesame oil
  • 2 c Pecans; toasted and chopped
  • 3 Heads romaine lettuce


Bring broth to a boil in medium saucepan. Add rice and bring to a boil.
Reduce heat to low, cover and cook until just tender, about 50 minutes.
Drain well.

Transfer the rice to a 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

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