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