Grilled Cajun Chicken Salad with Spicy Ranch
By
Vicki Butts (lazyme)
@lazyme5909
5
Even the ranch dressing gets a Cajun kick in this lively main-course salad.
Ingredients
- 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
- 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
FOR SEASONING:
FOR SALAD DRESSING:
How to Make Grilled Cajun Chicken Salad with Spicy Ranch
- 1Make seasoning:
Mix all ingredients in small bowl to blend. - 2Make 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.) - 3Rub 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.
- 4Prepare 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.
- 5Combine mixed greens, pecans, and raisins in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper.
- 6Divide salad among 4 plates. Cut chicken on sharp diagonal into 1/2-inch-thick slices. Arrange atop salads and serve.
