Wild Rice, Arugula, & Roasted Chicken Salad

Ingredients

• • 4 cups chicken broth

  • 8 oz wild rice

  • 1 roasted chicken (about 2 1/2 lbs), shredded

  • 1 red pepper, chopped

  • 1 bunch arugula, chopped

  • 1/2 c green onions, chopped

  • 1/3 c soy sauce

  • 1/3 c rice vinegar

  • 1/3 c sesame oil

  • 1 c pecans, toasted & chopped

  • 1 head romaine lettuce, torn

Instructions

• 1. Cook wild rice in chicken broth until tender. Drain well.

  2. Put rice in large mixing bowl and chill in refrigerator while preparing other ingredients.

  3. Add roasted chicken, red pepper, green onion, and arugula to the large bowl.

  4. Mix soy sauce, vinegar, and sesame oil in a cruet.

  5. Pour half of dressing mixture over salad and stir to coat. Add salt and pepper to taste.

  6. Chill for at least one hour.

  7. To serve, place a bed of romaine lettuce on plate, scoop arugula-rice mixture onto lettuce, pour on a little extra salad dressing, and sprinkle with pecans.

To make this salad look more spectacular, serve on a few extra whole romaine leaves.

If you are unable to find arugula, this salad is still very tasty with fancy mixed greens.

Judy Owsley, modified by Alaine Davis