| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Cajun | Chicken, Salad dress, Salads, Vegetables | 1 | Servings |
INGREDIENTS
| 2 | c | Cooked chicken; chunked |
| 1 | tb | Lemon juice |
| 1 | ts | Cayenne pepper |
| 1 | ts | Garlic powder |
| 1/2 | ts | White pepper |
| 1 | ts | Dried basil |
| 1/4 | ts | Dried thyme leaves |
| 2 | c | Iceberg lettuce; torn into 1" PIECES |
| 1 | c | Romaine; torn into 1" pieces |
| 1 | md | Green pepper; chopped |
| 1 | c | Mushrooms; sliced |
| 1 | c | Cauliflower florets |
| 1 | c | Grated carrot |
| 1/2 | c | Sunflower seeds |
INSTRUCTIONS
1. Combine chicken, lemon juice,cayenne pepper, garlic powder,white pepper, basil and thyme in medium sized mixing bowl. 2. Mix well. Cover and refrigerate for 1 hour. 3. Combine lettuces,green pepper, cauliflower, mushrooms and carrots in a large salad bowl. Toss to distribute evenly. 4. Add chicken (including marinade). Sprinkle with sunflower seeds. Posted to TNT Recipes Digest by Alice Poe <afpoe@swbell.net> on Apr 14, 1998
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