Mediterranean Chicken-Pecan Salad

 

5 medium tomatoes, cut into thin wedges (about 1 pound)
1/2 cup chopped fresh basil
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 large clove garlic, minced (about 1/2 teaspoon)
3 cups cooked saffron-flavored rice
3 boneless, skinless chicken breast halves (about 14 ounces total), roasted or grilled, cut into 1/2-inch strips
1/2 cup plus 1 tablespoon lightly toasted pecans
2 cups mixed field salad greens

In a large bowl, combine tomatoes, basil, olive oil, lemon juice and garlic. Let marinate at room temperature for 20 minutes. Add cooked rice and cooked chicken strips to bowl; stir to combine. Fold in 1/2 cup of the toasted pecans. Spoon salad into the center of serving plates and surround with field greens. Scatter remaining pecans over tops of salad. Salad also can be prepared ahead, refrigerated and served cold. Serves 6.

NOTE: To toast chopped pecans, place them in a small baking pan and bake at 350 degrees for 3 to 5 minutes.

Nutrition facts per serving: 363 calories, 15 grams fat, 56 miligrams cholesterol, 33 grams carbohydrates, 155 milligrams sodium.

-recipe from Georgia Pecan Commission