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 1/2 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.

degrees for 3-5 minutes.

Recipe Exchange Newsletter by ksmith3001@juno.com (Katherine L Smith) on