INGREDIENTS

INSTRUCTIONS

ts Sugar 1/4 ts Ground red pepper 1/2 c Walnuts -OR- pecans; chopp  1/2
lb Chicken breasts; boneless, - skinless 1 ts Cajun seasoning 1/2  lb
Smoked Andouille sausage -OR - hot Italain sausage links 6 c  Mixed
salad greens; torn 1/2 c Red bell pepper; cut in - strips 1 c
Honey-mustard dressing  Melt butter in small skillet over medium heat.
Stir in sugar and  ground red pepper; blend well. Stir in nuts to coat.
Cook and stir  over medium heat 4-5 minutes or until nuts are lightly
toasted.  Remove from heat; cool completely. Heat grill. Sprinkle cajun
seasoning over chicken. When ready to grill, place chicken breast and
sausage on gas grill over medium heat or on charcoal grill 4-6" from
medium coals. Cook 10-15 minutes or until chicken is tender and  juices
run clear, turning once. Cook sausage 15-20 minutes, turning
frequently. Cut chicken into strips; cut sausage into 1/2" slices.
Line 6 salad plates with greens and red bell pepper strips; arrange
chicken and sausage on top. Sprinkle with spiced nuts. Serve with
dressing.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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