| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Atlanta | Chicken | 6 | Servings |
INGREDIENTS
| 5 | md | Tomatoes (Abt 1 Lb); Cut Into Thin Wedges |
| 1/2 | c | Fresh Basil; Chopped |
| 1 | tb | Olive Oil |
| 1 | tb | Fresh Lemon Juice |
| 1 | lg | Garlic Clove; Minced |
| 3 | c | Cooked Saffroin-Flavored Rice |
| 3 | 3 Chicken Breast Halves; Roasted Or Grilled | |
| 1/2 | c | +1 Tbls Toasted Pecans; * |
| 2 | c | Mixed Salad Greens |
INSTRUCTIONS
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 1/2 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@juno.com (Katherine L Smith) on Jul 24, 1997
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