“A great summer dinner with grilled chicken and rice. The original recipe came from the GA Pecan Commission. It's so easy and really great on hot summer nights served with a little corn bread and a chilled dry, white wine. *For the salad dressing I use Garlic Vinaigrette and for the Creole Seasonings I use Emeril's Creole Seasoning
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Season chicken with Creole Seasonings and grill either on the grill or in a stove-top grill pan until cooked through, about 15 minutes.
  2. In a large bowl, place tomatoes, celery and basil and toss with the vinaigrette.
  3. Slice the chicken.
  4. Add rice and chicken and salad greens to the bowl and toss well.
  5. Serve on chilled plates and top with toasted pecans and sliced green onions.

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