Summer Pecan-Chicken Salad
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 boneless skinless chicken breasts
- creole seasoning
- 3 cups rice, cooked in chicken broth and saffron
- 5 medium tomatoes, cut into thin wedges
- 1⁄2 cup fresh basil, chopped
- 1⁄2 cup vinaigrette dressing
- 2 cups mixed salad greens
- 1⁄2 cup celery, chopped
- 1 green onion, sliced
- 1⁄2 cup pecans, toasted
directions
- Season chicken with Creole Seasonings and grill either on the grill or in a stove-top grill pan until cooked through, about 15 minutes.
- In a large bowl, place tomatoes, celery and basil and toss with the vinaigrette.
- Slice the chicken.
- Add rice and chicken and salad greens to the bowl and toss well.
- Serve on chilled plates and top with toasted pecans and sliced green onions.
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RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.