Jambalaya Salad

• 2 boneless, skinless chicken breasts
• 1/2 lb. peeled and deveined shrimp
• 1/2 lb. smoked sausage (your choice)
• 1/2 green pepper, diced
• 1/2 red pepper, diced
• 1/2 medium purple onion, chopped
• 1 c. cooked long grain rice
• 1/4 c. tomato puree
• 1 1/2 Tbsp. red wine vinegar
• 1/4 c. olive oil
• 1 tsp. sugar
• 1 clove garlic, minced
• 1/4 tsp. salt
• 1/8 tsp. ground cumin
• 4 dashes Tabasco sauce
• lettuce leaves
• chopped parsley

1. Season chicken with salt and pepper.
2. Cook on the grill until just done.
3. Don't overcook or it will be dry.
4. Cook shrimp and sausage on grill.
5. Cut chicken into bite-size pieces.
6. If shrimp are large, cut in half crosswise.
7. Slice sausage into 1/4-inch slices.
8. In a bowl, combine chicken, shrimp and sausage.
9. Add peppers, onion and rice and toss to combine.
10. In a bowl, combine tomato sauce, vinegar, olive oil, sugar, garlic, salt, cumin and Tabasco sauce.
11. Whisk to combine well.
12. Pour over chicken mixture and toss to combine well.
13. Serve at room temperature or chill. Serve on lettuce leaves and garnish with chopped parsley.
14. Yield: 12 cups.

chicken breasts, shrimp, sausage, green pepper, red pepper, purple onion, rice, tomato puree, red wine vinegar, olive oil, sugar, clove garlic, salt, ground cumin, tabasco sauce, lettuce leaves, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=559401 (may not work)