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Grilled Cajun Chicken Salad with Spicy Ranch Dressing

Source of Recipe


Bon Appetit-7/01






List of 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
  
• Salad Dressing:
  
• 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 clove garlic, minced
  
• 1/2 teaspoon grated lemon peel
  
• Remaining Ingredients:
  
• 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
  






Instructions



1. For seasoning: Mix all ingredients in a small bowl to blend.
   
   
2. For salad dressing: Whisk 3/4 cup buttermilk, mayonnaise, chopped green onion, chopped fresh parsley, apple cider vinegar, 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 in remaining seasoning at room temperture. 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 breast form 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.