• 5 medium tomatoes, cut into wedges

• 1/2 cup fresh basil, chopped

• 1 tbsp. olive or pecan oil

• 1 tbsp. fresh lemon juice

• 1 large clove garlic, minced

• 3 cups saffron-flavored rice, cooked

• 3 chicken breast halves, grilled & cut into strips

• 3/4 cup pecan halves or pieces, divided

• 2 cups salad greens

1. Combine tomatoes, basil, oil, lemon juice and garlic in a bowl. Marinate at room temperature for 20 minutes.

2. Stir in rice and cooled chicken strips. Fold in 1/2 cup pecans.

3. Spoon salad into center of serving plates and surround with greens. Use remaining 1/4 cup pecans to top each serving.