Chicken, Wild Rice and Pecan Salad in Romaine Spears
| Yield: | 12 Servings |
| Categories: | Poultry, Appetizers |
| 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 |
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