Cajun Chicken Salad

Cajun Chicken Salad

When I made this salad I used pine nuts in place of the sunflower seeds. Some people's digestive systems cannot tolerate seeds of any kind.

-Sweet Mama Janisse



For 8 Serving(s) ()


  • 2 cup(s) cooked chicken
  • 1 tablespoon(s) lemon juice
  • 1 teaspoon(s) cayenne pepper
  • 1 teaspoon(s) garlic powder
  • 0.5 teaspoon(s) white pepper
  • 1 teaspoon(s) dried basil
  • 0.25 teaspoon(s) dried thyme leaves
  • 2 cup(s) Iceberg lettuce, torn into 1 inch pieces
  • 1 cup(s) Romaine lettuce, torn into 1 inch pieces
  • 1 medium green pepper, chopped
  • 1 cup(s) mushrooms, sliced
  • 1 cup(s) cauliflower flowerets
  • 1 cup(s) grated carrots
  • 0.5 cup(s) sunflower seeds

Cajun Chicken Salad Directions

  1. Combine chicken, lemon juice, cayenne pepper, garlic powder, white pepper, basil and thyme in a medium-sized mixing bowl. Mix well.
  2. 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 marinad]. Sprinkle with sunflower seeds.

Nutrition facts

(gluten free, lactose free)