| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cajun | Cajun, Salads | 6 | 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 i-inch pieces |
| 1 | c | Romaine lettuce, torn into 1-inch pieces |
| 1 | md | Green pepper, chopped |
| 1 | c | Mushrooms, sliced |
| 1 | c | Cauliflower flowerets |
| 1 | c | Grated carrots |
| 1/2 | c | Sunflower seeds |
INSTRUCTIONS
Combine chicken, lemon juice, cayenne pepper, garlic powder, white pepper, basil and thyme in a medium-sized mixing bowl. Mix well. Cover and refrigerate for 1 hour. Combine lettuces, green pepper, cauliflower, mushrooms and carrots in a large salad bowl. Toss to distribute evenly. Add chicken (including marinade). Sprinkle with sunflower seeds. Source: More Cajun Cooking Posted to MM-Recipes Digest V4 #165 by Carole <[email protected]> on Jun 27, 97
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