Recipe for Chicken, Wild Rice and Pecan Salad in Romaine Spears 
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Yield:
12 Servings
Ingredients:
Amount Ingredient
6 cup Chicken broth
8 oz Wild rice
1/2 lb Roasted chicken, skinned, boned, meat cut, into 1/-inch pieces
1 x Red bell pepper chopped
2 bn Arugula chopped
Arugula chopped
1/4 cup Green onions, chopped
3 tbl Ons, soy sauce
3 tbl Ons, rice vinegar
3 tbl Ons, sesame oil
2 cup Pecans, toasted and chopped
Instructions:
Instructions: 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 salad.

COMMENTS: This is a very versatile salad. You can make it without the arugula if you cant find any; you can serve with pita crisps if you dont want to use romaine leaves. I always cheat and buy a roasted chicken from the deli. Notes: Serve as part of a cocktail party as

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