| 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 <caroleru@tp.net> on Jun 27,
97
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