Grilled Cajun Chicken Salad with Spicy Ranch

Name: Grilled Cajun Chicken Salad with Spicy Ranch
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Cajun/Creole
Ingredients: FOR SEASONING:; 2 tsp salt; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1/2 tsp ground black pepper; 1/2 tsp paprika; 1/2 tsp cayenne pepper; FOR SALAD DRESSING:; 1 3/4 c buttermilk; 1/2 c mayonnaise; 2 Tbsp chopped green onion; 2 Tbsp chopped fresh parsely; 1 Tbsp apple cider vinegar; 1 garlic clove, minced; 1/2 tsp grated lemon peel; 1 1/2 lb skinless boneless chicken breast halves; 5 oz mixed baby greens; 1/2 c pecans, toasted; 1/4 c raisins

Grilled Cajun Chicken Salad With Spicy Ranch Recipe

No Photo

Have you made this?

Share your own photo!

By Vicki Butts (lazyme)
@lazyme5909

Even the ranch dressing gets a Cajun kick in this lively main-course salad.

Rating:

★★★★★ 2 votes5

Comments:

2 Comments

Serves:

Prep:

20 Min

Cook:

15 Min

Method:

Grill

Ingredients

FOR SEASONING:
2 tsp

salt
1/2 tsp

garlic powder
1/2 tsp

onion powder
1/2 tsp

dried thyme
1/2 tsp

dried oregano
1/2 tsp

ground black pepper
1/2 tsp

paprika
1/2 tsp

cayenne pepper
FOR SALAD DRESSING:
1 3/4 c

buttermilk
1/2 c

mayonnaise
2 Tbsp

chopped green onion
2 Tbsp

chopped fresh parsely
1 Tbsp

apple cider vinegar
1

garlic clove, minced
1/2 tsp

grated lemon peel
1 1/2 lb

skinless boneless chicken breast halves
5 oz

mixed baby greens
1/2 c

pecans, toasted
1/4 c

raisins
Add Ingredients to Grocery List

How to Make Grilled Cajun Chicken Salad with Spicy Ranch

Step-by-Step

Make seasoning:
Mix all ingredients in small bowl to blend.
Make salad dressing:
Whisk 3/4cup buttermilk, mayonnaise, chopped green onion, chopped fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 teaspoons seasoning mixture in medium bowl until well blended. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Store remaining seasoning at room temperature. Cover and refrigerate dressing.)
Rub remaining seasoning mixture onto chicken. Place chicken in medium bowl. Pour remaining 1 cup buttermilk over chicken, turning to coat. Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.
Prepare barbecue (medium-high heat). Remove chicken breasts from buttermilk, shaking off excess. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to cutting board and let rest 5 minutes.
Combine mixed greens, pecans, and raisins in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper.
Divide salad among 4 plates. Cut chicken on sharp diagonal into 1/2-inch-thick slices. Arrange atop salads and serve.