Recipe - Mediterranean Chicken-Pecan Salad

5 md Tomatoes (Abt 1 Lb); Cut
Into Thin Wedges
One half cup Fresh Basil; Chopped
1 tablespoon Olive Oil
1 tablespoon Fresh Lemon Juice
1 lg Garlic Clove; Minced
3 cup Cooked SaffroinFlavored
Rice
3 3 Chicken Breast Halves;
Roasted Or Grilled
One half 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 One half 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 35 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