Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 5 mediums | Tomatoes (Abt 1 Lb); Cut Into Thin Wedges |
| ½ cup | Fresh Basil; Chopped |
| 1 tablespoon | Olive Oil |
| 1 tablespoon | Fresh Lemon Juice |
| 1 large | Garlic Clove; Minced |
| 3 cups | Cooked Saffroin-Flavored Rice |
| 3 \N | 3 Chicken Breast Halves; Roasted Or Grilled |
| ½ cup | +1 Tbls Toasted Pecans; * |
| 2 cups | Mixed Salad Greens |
In a large bowl, combine tomatoes, basil, olive oil, lemon juice and garlic. Let marinate at room temp. for 20 minutes. Add cooked rice and cooked chicken strips to bowl:stir to combine. Fold in ½ cup of the rosted pecans. Spoon salad into center of serving plates and surround wth the greens. Scatter remaning pecans over the tops of salad.
NOTES : To toast pecans, place them in small bakng pan and bake at 350 degrees for 3-5 minutes.
Recipe by: Atlanta Journal Ga. Pecan Comm.) Posted to TNT - Prodigy's Recipe Exchange Newsletter by ksmith3001@... (Katherine L Smith) on Jul 24, 1997