A great summer dinner with grilled chicken and rice. The original recipe came from the GA Pecan Commission. It’s so easy and really great on hot summer nights served with a little corn bread and a chilled dry, white wine.
*For the salad dressing I use Recipe #225142
and for the Creole Seasonings I use Recipe #22089
Ingredients: [‘boneless skinless chicken breasts’, ‘creole seasoning’, ‘rice’, ‘tomatoes’, ‘fresh basil’, ‘vinaigrette dressing’, ‘mixed salad greens’, ‘celery’, ‘green onion’, ‘pecans’]
Quantity of 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 “]
Number of Servings: 4
Steps: [‘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.’]