Saffron rice and pecans tossed with grilled or roasted chicken and served atop a bed of mixed salad greens.
3 boneless, skinless chicken breast halves (about 14 oz.)
3 cups cooked saffron rice
5 med. tomatoes, cut into thin wedges
1⁄2 cup chopped fresh basil
1 tbsp. olive oil
1 tbsp. fresh lemon juice
1 large garlic clove, minced
2 cups mixed salad greens
1⁄2 cup plus 1 tbsp. chopped pecans
1. Roast or grill chicken breasts until cooked, about 15 min. Cool and cut into 1⁄2-in. wide strips.
2. Combine tomatoes, basil, olive oil, lemon juice, and garlic; let stand at room temperature for 20 min.
3. In large bowl, combine rice, chicken, and 1⁄2 cup pecans with tomato mixture.
4. For service, spoon pecan chicken salad onto plate; surround with salad greens and garnish with additional pecans.