Chicken Wild Rice And Pecan Salad In Romaine Spears Food

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CHICKEN, WILD RICE AND PECAN SALAD IN ROMAINE SPEARS



Chicken, Wild Rice and Pecan Salad in Romaine Spears image

Perfect for a cocktail party. Guests scoop the salad into lettuce leaves for easy eating. Simplify preparation by using purchased roasted chicken. Bon Appetit, February 1994.

Provided by swissms

Categories     Chicken

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.
  • Transfer rice to 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.

Nutrition Facts : Calories 403.3, Fat 26.6, SaturatedFat 4.4, Cholesterol 43.1, Sodium 342.1, Carbohydrate 25.3, Fiber 6.6, Sugar 3.8, Protein 20.3

CHICKEN ROMAINE SALAD



Chicken Romaine Salad image

Mom invented this colorful salad by combining romaine lettuce with toasted pecans, chicken strips, grapes, dried cranberries and cheddar cheese. I think she's particularly proud of this recipe. -Kevin Weeks North Palm Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 11

3 tablespoons butter, melted
1 cup chopped pecans
1/2 teaspoon salt
1/4 cup all-purpose flour
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup canola oil
7 cups torn romaine
1 cup seedless red grapes
1/2 cup dried cranberries
1/2 cup shredded sharp cheddar cheese
1 cup Vidalia onion or honey mustard salad dressing

Steps:

  • Pour butter into a 15x10x1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside., Place flour in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In an electric skillet, heat oil to 375°. Fry chicken in batches for 2-3 minutes or until no longer pink, turning occasionally. Drain on paper towels., In a large salad bowl, combine the romaine, grapes, cranberries and cheese. Add chicken and reserved nuts; toss to combine. Serve with dressing.

Nutrition Facts : Calories 252 calories, Fat 19g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 227mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.

CHICKEN & WILD RICE SALAD



Chicken & Wild Rice Salad image

Make and share this Chicken & Wild Rice Salad recipe from Food.com.

Provided by Nancy Sneed

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 (6 ounce) package long grain and wild rice blend
1 cup mayonnaise
1/2 cup sour cream
1/2 cup finely chopped celery
12 ounces cooked chicken, drained and flaked
1/2 cup salted cashews, coarsely chopped
lettuce leaf
alfalfa sprout

Steps:

  • Prepare rice according to package directions, chill.
  • In a small mixing bowl, combine mayonnaise, sour cream, and chicken.
  • Stir in cooked rice.
  • Refrigerate until ready to serve.
  • Stir in cashews and serve on lettuce leaf.
  • Garnish with alfalfa sprouts.
  • You may use low-fat mayonnaise and sour cream.

Nutrition Facts : Calories 225.8, Fat 17.6, SaturatedFat 5.7, Cholesterol 52.5, Sodium 134.8, Carbohydrate 4.5, Fiber 0.5, Sugar 1.4, Protein 12.8

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