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Mediterranean Georgia Pecan/Chicken Salad



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3 boneless, skinless chicken breast halves (about 14 oz. total)
3 cups cooked, flavored saffron rice
5 medium tomatoes, cut into thin wedges (about 1 lb.)
1/2 cup chopped fresh basil
1 tbsp. olive oil
1 tbsp. fresh lemon juice
1 large garlic clove, minced (about 1/2 tsp.)
2 cups mixed field salad greens
1/2 cup 1 tbsp. chopped Georgia pecans


  1. 1
    Preheat oven to 400°F or prepare barbecue (medium-high heat). Season chicken with salt and pepper. Roast or grill chicken just until cooked through, about 15 minutes. Cool. Cut chicken into 1/2" wide strips.
  2. 2
    In large bowl, combine tomatoes, basil, olive oil, lemon juice and garlic. Let stand at room temperature 20 minutes. Add rice and chicken to bowl and stir to blend. Toss with 1/2 cup pecans. Spoon salad into center of platter; surround with field greens. Garnish with remaining 1 tbsp. pecans. Serve salad at room temperature.

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preparation methods
cuisines European, Mediterranean
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