Title: Chicken, wild rice and pecan salad in romaine spears
 Categories: Appetizers, Poultry sal
      Yield: 12 Servings
 
      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
  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. 
  
  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