Share |

Mediteranean Pecan Chicken Salad

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

At a glance
Main Ingredient
Poultry
Cuisine Type
American
Menu Part
Salad
Serves
4
Yield: 4

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

Methods/Steps

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

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

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.

Related Terms:

Poultry, American, Salad

Advertisement

Advertisement

Comments

Login or register to post comments