Grilled Cajun Chicken Salad with Spicy Ranch Dressing

  1. Mix all ingredients in small bowl to blend.
  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.
  3. Season dressing to taste with salt and pepper.
  4. (Can be prepared 1 day ahead.
  5. Store remaining seasoning at room temperature.
  6. Cover and refrigerate dressing.)
  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 barbecue (medium-high heat).
  12. Remove chicken breasts 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 mixed greens, pecans, and raisins in large bowl.
  16. Toss with enough dressing to coat.
  17. Season salad with salt and pepper.
  18. Divide salad among 4 plates.
  19. Cut chicken on sharp diagonal into 1/2-inch-thick slices.
  20. Arrange atop salads and serve.

salt, garlic, onion powder, thyme, oregano, ground black pepper, paprika, cayenne pepper, buttermilk, mayonnaise, green onion, parsley, apple cider vinegar, garlic, chicken breast halves, baby greens, pecans, raisins

Taken from www.epicurious.com/recipes/food/views/grilled-cajun-chicken-salad-with-spicy-ranch-dressing-105281 (may not work)

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