Title: Mediterranean Chicken-Pecan Salad
Categories: Chicken
Yield: 6 Servings

5	md	Tomatoes (abt 1 lb); cut into thin wedges
1/2	c	Fresh basil; chopped
1	tb	Olive oil
1	tb	Fresh lemon juice
1	lg	Garlic clove; minced
3	c	Cooked saffroin-flavored rice
3		3 chicken breast halves; roasted or grilled
1/2	c	+1 tbls toasted pecans; *
2	c	Mixed salad greens
END FORWARDED MESSAGE

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. Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Atlanta Journal Ga. Pecan Comm.)

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