| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers, Poultry sal |
12 |
Servings |
INGREDIENTS
| 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 |
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 can't find any; you can serve with pita crisps if you don't
want to use romaine leaves. I always cheat and buy a roasted chicken from
the deli. =AD=AD=AD=AD=AD Notes: Serve as part of a cocktail party as
suggested in Bon Appetit February 1994.
Nutr. Links: 0 0 4745 0 0 0 0 0 0 0 0 0
Per serving: 389 Calories; 16g Fat (37% calories from fat); 41g Protein;
21g Carbohydrate; 82mg Cholesterol; 1075mg Sodium
Recipe by: Bon Appetit February 1994
Posted to FOODWINE Digest by "McNamara, Kelly" <kmcnamara@LIGGETT.COM> on
Sep 16, 1997
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