Grilled Cajun Chicken Salad with Spicy Ranch Dressing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A delicious Bon Appetit salad. Prep time does not reflect marinating time. 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 onions |
2 tablespoons chopped fresh parsley |
1 tablespoon apple cider vinegar |
1 clove garlic, minced |
1/2 teaspoon grated lemon, rind of |
1 1/2 lbs boneless skinless chicken breast halves |
1 package baby mixed greens (i used fresh romaine) |
1/2 cup pecans, toasted |
1/4 cup raisins (i used golden) |
Directions:
1. -MakeSeasoning-.
2. Mix all ingredients in a small bowl to blend.
3. -MakeSalad Dressing-.
4. Whisk 3/4 cup of the buttermilk, mayonnaise, chopped green onion, fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 tsp of the Seasoning Mixture in medium bowl until well blended.
5. Season dressing to taste with salt and pepper.
6. -Then-.
7. Rub remaining seasoning mixture onto chicken.
8. Place chicken in medium bowl.
9. Pour remaining 1 cup buttermilk over chicken, turning to coat.
10. Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.
11. Prepare the grill (medium-high heat).
12. Remove chicken from buttermilk shaking off excess.
13. Grill chicken until just cooked through, about 5 minutes per side.
14. Transfer chicken to cutting board and let rest 5 minutes.
15. Combine greens, pecans, and raisins in a large bowl.
16. Toss with enough dressing to coat.
17. Season salad with salt and pepper, if desired.
18. Divide salad among 4 plates.
19. Cut chicken on sharp diagonal into 1/2-inch-thick slices.
20. Arrange atop salads and serve.
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