Ingredients: Mediterranean Chicken Pecan Salad
  • 5 medium-sized tomatoes (cut into thin wedges)
  • 1/2 cup fresh basil (chopped)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 large garlic clove (minced)
  • 3 cup saffron-flavored rice (cooked)
  • 3 chicken breast halves (roasted or grilled, cut into strips)
  • 1/2 cup plus 1 T. pecan pieces or halves (toasted)
  • 2 cup mixed salad greens

In a bowl, combine tomatoes, basil, olive oil, lemon juice and garlic. Marinate at room temperature for 20 minutes. Add cooked rice and cooked chicken strips to bowl and stir. Fold in 1/2 cup of pecans. Spoon salad into center of serving plates and surround with greens. Scatter remaining pecans over top of each salad. Courtesy of Georgia Pecan Commission