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Grilled Cajun Chicken Salad with Spicy Ranch Dressing

4.4

(105)

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

  1. Make seasoning:

    Step 1

    Mix all ingredients in small bowl to blend.

  2. 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.

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