Mediterranean Pecan Chicken Salad

IngredientsPoultry, Vegetables, Rice
Day PartDinner, Lunch
Menu PartSalad
Cuisine TypeAmerican
Mediterranean Pecan Chicken Salad

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.

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