Name: Grilled Cajun Chicken Salad with Spicy Ranch Dressing
Yield: Makes 4 servings
Ingredients: 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; 1 3/4 cups buttermilk; 1/2 cup mayonnaise; 2 tablespoons chopped green onion; 2 tablespoons chopped fresh parsley; 1 tablespoon apple cider vinegar; 1 garlic clove, minced; 1/2 teaspoon grated lemon peel; 1 1/2 pounds skinless boneless chicken breast halves; 1 5-ounce package mixed baby greens; 1/2 cup pecans, toasted; 1/4 cup raisins

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

Recipe information

Yield
Makes 4 servings

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 parsley

1 tablespoon apple cider vinegar

1 garlic clove, minced

1/2 teaspoon grated lemon peel

1 1/2 pounds skinless boneless chicken breast halves

1 5-ounce package mixed baby greens

1/2 cup pecans, toasted

1/4 cup raisins

Preparation

Make seasoning:
Step 1
Mix all ingredients in small bowl to blend.
Make salad dressing:
Step 2
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. Divide salad among 4 plates. Cut chicken on sharp diagonal into 1/2-inch-thick slices. Arrange atop salads and serve.

TagsSalad Cajun & Creole Southern American Chicken Breast Chicken Poultry Pecan Nut Raisin Dried Fruit Fruit Leafy Greens Vegetable Buttermilk Dairy Main Dinner Lunch Gluten Free Make Ahead Grilling Bon Appétit

Recipe information

Ingredients

For seasoning

For salad dressing

Preparation

Make seasoning:

Step 1

Make salad dressing:

Step 2

Step 3

Step 4

Step 5

Recipe notes