Chicken, Wild Rice and Pecan Salad in Romaine Spears

Ingredients

• 6 cups canned low sodium chicken broth
• 8 ounces wild rice

• 1 (2 1/2 lb)  roasted chicken, skinned, boned, meat cut into 1/3-inch pieces
• 1 red bell pepper, chopped
• 2 bunches arugula, chopped
• 1/4 cup chopped green onion
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons oriental sesame oil
• salt, to taste
• ground black pepper, to taste
• 2 cups pecans, toasted, chopped
• 3 heads romaine lettuce

Directions

1. 1

   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.

2. 2

   Transfer rice to large bowl. Mix in chicken, bell pepper, arugula and green onions.

3. 3

   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.).

4. 4

   Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.