grilled cajun chicken salad with spicy ranch

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

(2 RATINGS)

7 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Nov 1, 2015

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

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prep time 20 Min

cook time 15 Min

method Grill

yield 4 serving(s)

Ingredients

FOR SEASONING:
2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
FOR SALAD DRESSING:
1 3/4 cups buttermilk
1/2 cup mayonnaise
2 tablespoons chopped green onion
2 tablespoons chopped fresh parsely
1 tablespoon apple cider vinegar
1 - garlic clove, minced
1/2 teaspoon grated lemon peel
1 1/2 pounds skinless boneless chicken breast halves
5 ounces mixed baby greens
1/2 cup pecans, toasted
1/4 cup raisins

How To Make grilled cajun chicken salad with spicy ranch

Step 1

Make seasoning: Mix all ingredients in small bowl to blend.

Step 2

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.)
Step 3

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.
Step 4

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.
Step 5

Combine mixed greens, pecans, and raisins in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper.
Step 6

Divide salad among 4 plates. Cut chicken on sharp diagonal into 1/2-inch-thick slices. Arrange atop salads and serve.
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