Outlaws Grilled Chicken Salad
Makes 6 servings
6 - boneless, skinless chicken breast
2 - Tablespoons olive oil
2 - bunches romaine lettuce
8 - green onions, sliced thinly
Purple onion, sliced diagonally
1 - cucumber, diced
2 - tomatoes, diced
1 - red bell pepper, cut into 1 1/2 inch by
1-1/4 inch matchstick size pieces
2 - boxes (6.2 ounces) long grain and wild
rice (5 minute cooking recipe)
1 - cup low-fat honey mustard dressing
Fresh ground pepper
Baste chicken breast in
olive oil and sprinkle generously with Cajun-style seasoning.
Refrigerate for 3 to 6 hours. Grill the chicken until done and
slice in long thin stripes. Cook rice according package
directions, however, omit butter.
To make the salad, discard
outer lettuce leaves and chop up tear into bite size pieces.
To this add green onions, purple onion, cucumber, tomatoes,
and bell pepper.
To assemble, put the
greens in a big circle on the plate, leaving a little hole in
the center. In the center, pace 1 cup of rice. Place the
chicken on the salad greens. Spoon the honey mustard dressing
over salad, including rice. Grind fresh pepper over the
top and serve.
Do You Know...
English word for a cowboy, buckaroo, is an Anglicization
of vaquero. At least one linguist has speculated that the
word "buckaroo" derives from the Arabic word bakara or bakhara,
also meaning "heifer" or "young cow", and may have entered Spanish
during the centuries of Islamic rule.