Cajun chicken salad

Yield: 6 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 i-inch pieces
1 cup Romaine lettuce, torn into 1-inch pieces
1 medium Green pepper, chopped
1 cup Mushrooms, sliced
1 cup Cauliflower flowerets
1 cup Grated carrots
½ cup Sunflower seeds

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 marinad). Sprinkle with sunflower seeds.

Source: More Cajun Cooking

: Modern Publishing

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