posted by Sue Freeman 05-27-98 8:43 AM
Hoffer's Back Street Cafe Wadsworth, Ohio
Cajun Chicken Salad
5 oz. boneless, skinless chicken breast
Cajun seasoning
8 oz. salad mixture of torn iceberg and romaine lettuce
shredded
carrots and red cabbage
1/2 tomato, cut in 4 wedges or 4 cherry tomatoes, halved
8 medium yellow banana pepper rings
8 medium red banana pepper rings
4 Spanish olives
4 black olives
Coat both sides of chicken breast with Cajun seasoning. Grill or broil about 3 to 4 minutes each side, until juices run clear. When cool, slice thinly.
Place salad mixture in a large salad bowl, preferably glass; add tomato. On salad, place yellow pepper rings inside red rings with olives in center. Top with sliced chicken.
Serve Cajun dressing on the side.
Cajun Dressing:
2 cups mayonnaise
3/4 cup bottled white wine vinaigrette
1/2 tsp. lemon juice
1/2 tsp. Tabasco sauce
1 tbsp. honey
1 tsp. chopped garlic
Combine all ingredients. Refrigerate
overnight to blend flavors.