Grilled Cajun Chicken Salad with Spicy Ranch
By
Vicki Butts (lazyme)
@lazyme5909
5
Ingredients
-
FOR SEASONING:
-
2 tspsalt
-
1/2 tspgarlic powder
-
1/2 tsponion powder
-
1/2 tspdried thyme
-
1/2 tspdried oregano
-
1/2 tspground black pepper
-
1/2 tsppaprika
-
1/2 tspcayenne pepper
-
FOR SALAD DRESSING:
-
1 3/4 cbuttermilk
-
1/2 cmayonnaise
-
2 Tbspchopped green onion
-
2 Tbspchopped fresh parsely
-
1 Tbspapple cider vinegar
-
1garlic clove, minced
-
1/2 tspgrated lemon peel
-
1 1/2 lbskinless boneless chicken breast halves
-
5 ozmixed baby greens
-
1/2 cpecans, toasted
-
1/4 craisins
How to Make Grilled Cajun Chicken Salad with Spicy Ranch
- 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.