| 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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