Courtesy: Georgia Pecan Commission

Mediterranean Chicken-Pecan Salad
  • 5 medium-sized tomatoes (about 1 lb., cut into thin wedges)
  • ½ cup fresh basil (chopped)
  • 1 Tbsp. olive oil
  • 1 Tbsp. fresh lemon juice
  • 1 large garlic clove (minced)
  • 3 cup saffron-flavored rice (cooked)
  • 3 chicken breast halves (roasted or grilled, cut into strips)
  • ½ cup plus 1 Tbsp. pecan pieces or halves (toasted)
  • 2 cup mixed salad greens
  1. In a bowl, combine tomatoes, basil, olive oil, lemon juice and garlic.
  2. Marinate at room temperature for 20 minutes.
  3. Add cooked rice and cooked chicken strips to bowl and stir.
  4. Fold in ½ cup of pecans.
  5. Spoon salad into center of serving plates and surround with greens. Scatter remaining pecans over top of each salad.