Mediterranean chicken-pecan salad

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

Similar recipes