Yield: 6 Servings
|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