Summer Pecan-Chicken Salad

• 3 boneless skinless chicken breasts
• creole seasoning
• 3 cups rice, cooked in chicken broth and saffron
• 5 medium tomatoes, cut into thin wedges
• 12 cup fresh basil, chopped
• 12 cup vinaigrette dressing
• 2 cups mixed salad greens
• 12 cup celery, chopped
• 1 green onion, sliced
• 12 cup pecans, toasted

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.

chicken breasts, creole seasoning, rice, tomatoes, fresh basil, vinaigrette dressing, mixed salad greens, celery, green onion, pecans

Taken from www.food.com/recipe/summer-pecan-chicken-salad-302950 (may not work)