Ingredients:

• 3 chicken breast halves (roasted or grilled, cut into strips) 
• 3 cup saffron-flavored rice (cooked) 
• 1 large garlic clove (minced) 
• 1 tablespoon fresh lemon juice 
• 1 tablespoon olive oil 
• 1/2 cup fresh basil (chopped) 
• 5 medium-sized tomatoes (cut into thin wedges) 
• 1/2 cup plus 
• 1 T. pecan pieces or halves (toasted) 
• 2 cup mixed salad greens

Directions:

In a bowl, combine tomatoes, basil, olive oil, lemon juice and garlic. Marinate at room temperature for 20 minutes. Add cooked rice and cooked chicken strips to bowl and stir. Fold in 1/2 cup of pecans. Spoon salad into center of serving plates and surround with greens. Scatter remaining pecans over top of each salad. Courtesy of Georgia Pecan Commission