Grilled Cajun Chicken Salad with Spicy Ranch Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon ground black pepper
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon paprika
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 2 teaspoons salt
- 2 tablespoons chopped fresh parsley
- 1/4 cup raisins
- 1 3/4 cups buttermilk
- 1/2 teaspoon grated lemon peel
- 2 tablespoons chopped green onion
- 1 1/2 pounds skinless boneless chicken breast halves
- 1 garlic clove, minced
- 1 5-ounce package mixed baby greens
- Carbohydrate 17 g(6%)
- Cholesterol 140 mg(47%)
- Fat 37 g(57%)
- Fiber 3 g(10%)
- Protein 44 g(88%)
- Saturated Fat 6 g(28%)
- Sodium 871 mg(36%)
- Calories 574
PreparationMake seasoning: Mix all ingredients in small bowl to blend. 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.) 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. 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. 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.
PreparationMake seasoning: Mix all ingredients in small bowl to blend. 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.) 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. 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. 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.
