Mediterranean Pecan Chicken Salad

mediterranean chicken salad
Menu Part: 
Salad
Cuisine Type: 
Mediterranean
Serves: 
4

Saffron rice and pecans tossed with grilled or roasted chicken and served atop a bed of mixed salad greens.

Ingredients

3 boneless, skinless chicken breast halves (about 14 oz.)
3 cups cooked saffron rice
5 med. tomatoes, cut into thin wedges
1⁄2 cup chopped fresh basil
1 tbsp. olive oil
1 tbsp. fresh lemon juice
1 large garlic clove, minced
2 cups mixed salad greens
1⁄2 cup plus 1 tbsp. chopped pecans
 

Steps

1. Roast or grill chicken breasts until cooked, about 15 minutes. Cool and cut into 1⁄2-inch-wide strips.

2. Combine tomatoes, basil, olive oil, lemon juice and garlic; let stand at room temperature for 20 minutes.

3. In large bowl, combine rice, chicken and 1⁄2 cup pecans with tomato mixture.

4. For service, spoon pecan chicken salad onto plate; surround with salad greens and garnish with additional pecans.
 

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