Waylon Jennings' Leather and Lace
Grilled Chicken Salad
6 boneless, skinless chicken breasts
2 tablespoons olive oil
2 bunches romaine lettuce
8 green onions, thinly sliced
onion, sliced diagonally
1 cucumber, diced
2 tomatoes, diced
1 red bell
pepper, cut into 1 1/2 x 1 1/4-inch matchstick-size pieces
2 (6.2 ounce) boxes
long grain and wild rice (5-minute cooking recipe)
1 cup low-fat honey mustard
Fresh ground pepper
Baste chicken breasts in olive oil and sprinkle generously with Cajun-style seasoning.
Refrigerate for 2 to 8 hours.
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.
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.
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.
Source: Twenty-Five Years with Waylon and Still Cooking