Grilled Cajun Chicken Salad with Spicy Ranch Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Even the ranch dressing gets a Cajun kick in this lively main-course salad. 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 |
Directions:
1. Make seasoning: Mix all ingredients in small bowl to blend.
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.)
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.
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.
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.
|
|