Mediterranean Chicken-Pecan Salad

5 medium-sized tomatoes (about 1 lb., cut into thin wedges)
½ c. fresh basil (chopped)
1 T. olive oil
1 T. fresh lemon juice
1 large garlic clove (minced)
3 c. saffron-flavored rice (cooked)
3 chicken breast halves (roasted or grilled, cut into strips)
½ c. plus 1 T. pecan pieces or halves (toasted)
2 c. mixed salad greens

In a bowl, combine tomatoes, basil, olive oil, lemon juice and garlic. Marinate at room temperature for 20 minutes. Add cooked rice and cooked chicken strips to bowl and stir. Fold in ½ cup of pecans. Spoon salad into center of serving plates and surround with greens. Scatter remaining pecans over top of each salad.

Courtesy: Georgia Pecan Commission