Mediterranean chicken-pecan salad

 
                     Mediterranean Chicken-Pecan Salad
 
 Recipe By     : Atlanta Journal Ga. Pecan Comm.)
 Serving Size  : 6    Preparation Time :0:25
 Categories    : Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      Med           Tomatoes (Abt 1 Lb) -- Cut Into Thin Wedges
      1/2  Cup           Fresh Basil -- Chopped
    1      Tbsp          Olive Oil
    1      Tbsp          Fresh Lemon Juice
    1      Large         Garlic Clove -- Minced
    3      Cups          Cooked Saffroin-Flavored Rice
    3      3             Chicken Breast Halves -- Roasted Or Grilled
      1/2  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 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.
 
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 NOTES : To toast pecans, place them in  small bakng pan and bake at 350
 degrees for 3-5 minutes.