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Leather & Lace Grilled Chicken Salad

Source of Recipe


Twenty-Five Years with Waylon and Still Cooking






List of Ingredients



• 6 boneless, skinless chicken breasts
  
• 2 Tbsp olive oil
  
• Cajun-style seasoning
  
• 2 bunches romaine lettuce
  
• 8 green onions, thinly sliced
  
• 1 purple onion, sliced diagonally
  
• 1 cucumber, diced
  
• 2 tomatoes, diced
  
• 1 red bell pepper, cut into 1-1/2" x 1-1/4" matchstick-size pieces
  
• 2 (6.2-oz.) boxes long grain and wild rice (5-minute cooking recipe)
  
• 1 cup low-fat honey mustard dressing
  
• Fresh ground pepper
  






Instructions



1. Baste chicken breasts in olive oil and sprinkle generously with Cajun-style seasoning. Refrigerate for 2 to 8 hours.
   
   
2. To make the salad, discard outer leaves of lettuce and chop up or tear into bite-size pieces. To this, add green onions, purple onion, cucumber, tomatoes, and bell pepper.
   
   
3. Grill the chicken until done and slice in long thin strips, approximately 1/4-inch thick. Cook the rice according to package directions, but omit the butter.
   
   
4. To assemble the salad, put the greens in a big circle on the plate, leaving a little hole in the center. In the center hole, place 1 cup of rice. Divide the chicken evenly and place on top of the salad greens. Spoon the honey mustard dressing over the entire salad and rice. Grind fresh pepper over the top and serve.
   
   Makes 6 servings.
   
   From Waylon Jennings.