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
We are able to track the history of written recipes back into ancient history, in truth as far into history as the early Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a series of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. As we move into The time of the romans around 25BC a man called Apicius created some documents which described recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals were split into starters, main course and afters, something we still use today. Additionally, he describes how the cooks of Roman times used many different aromatic flavors, including a few you will know like thyme, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices was responsible for an increase in cookery books, most of which are kept safe in private collections. During the following few hundred years, the rich families of the West tried to offer the most exotic banquets, and as a consequence, the best chefs and their recipes could command a high salary. Even so, it was during the nineteenth century the formal cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. The revolution that is television brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Cajun Chicken Salad recipe.
