Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cups | Cooked chicken; chunked |
1 tablespoon | Lemon juice |
1 teaspoon | Cayenne pepper |
1 teaspoon | Garlic powder |
½ teaspoon | White pepper |
1 teaspoon | Dried basil |
¼ teaspoon | Dried thyme leaves |
2 cups | Iceberg lettuce; torn into 1\" PIECES |
1 cup | Romaine; torn into 1\" pieces |
1 medium | Green pepper; chopped |
1 cup | Mushrooms; sliced |
1 cup | Cauliflower florets |
1 cup | Grated carrot |
½ cup | Sunflower seeds |
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@...> on Apr 14, 1998