5 medium 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 cup Cooked Saffroin-Flavored Rice
3 3 Chicken Breast Halves, Roasted Or Grilled
1/2 cup +1 Tbls Toasted Pecans, *
2 cup 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.
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
|
|
