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Add a photoServings: 6
Ingredients
- 5 med Tomatoes (Abt 1 Lb), Cut Into Thin Wedges
- 1/2 c. Fresh Basil, Minced
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Fresh Lemon Juice
- 1 lrg Garlic Clove, Chopped
- 3 c. Cooked Saffroin-Flavored Rice
- 3 x 3 Chicken Breast Halves, Roasted Or possibly Grilled
- 1/2 c. +1 Tbls Toasted Pecans, *
- 2 c. Mixed Salad Greens
Directions
- In a large bowl, combine tomatoes, basil, extra virgin olive oil, lemon juice and garlic. Let marinate at room temp. for 20 min. Add in cooked rice and cooked chicken strips to bowl:stir to combine. Mix in 1/2 c. of the rosted pecans. Spoon salad into center of serving plates and surround wth the greens. Scatter remaning pecans over the tops of salad.
- NOTES : To toast pecans, place them in small bakng pan and bake at 350 degrees for 3-5 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 474g | |
| Recipe makes 6 servings | |
| Calories 890 | |
| Calories from Fat 552 | 62% |
| Total Fat 61.7g | 77% |
| Saturated Fat 11.21g | 45% |
| Trans Fat 0.25g | |
| Cholesterol 166mg | 55% |
| Sodium 845mg | 35% |
| Potassium 787mg | 22% |
| Total Carbs 33.01g | 9% |
| Dietary Fiber 2.1g | 7% |
| Sugars 8.24g | 5% |
| Protein 48.63g | 78% |
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