2 cup cooked chicken, chunked
1 tbsp lemon juice
1 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp white pepper
1 tsp dried basil
1/4 tsp dried thyme leaves
2 cup 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
1/2 cup sunflower seeds
Directions
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
Servings: 6 servings
Cajun Chicken Salad Recipe brought to you by Recipe Ideas
Categories: Cajun; Chicken; Chicken Salad; Poultry; Salad
The History of Recipes
Written recipes as a concept can be found way back into ancient history, in truth as far back into recorded history as early Egypt, and quite possibly further than that. Having said that, generally, these old cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to historians is a series of stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. During the time of the Romans a man called Apicius compiled some documents which described recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were separated into starters, main course and dessert, something that is very familiar to us today. Aspicius tells us how the early Romans were skilled in the use of a wide range of spices, including a few you will know for example bay, rue and dill. Over the succeeding few centuries, the wealthy families of Europe tried to serve the most extravagent meals, and consequentially the best chefs and their recipes were much in demand. Nevertheless, it was during the nineteenth century that haute cuisine and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and writing down the recipes of their peers. When we get to the 20th century, recipe books were increasing in popularity mostly as a result of better eduction, people having increased free time and having more money. |
We hope you enjoy this Cajun Chicken Salad recipe.
