Cajun Chicken Salad with Spicy Ranch
Source of Recipe
Internet
List of 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 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
1/2 cup pecans, toasted
1/4 cup raisins
Recipe
Make Seasoning:
Mix all ingredients in a small bowl to blend.
MakeSalad Dressing:
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.
Season dressing to taste with salt and pepper.
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 the grill (medium-high heat).
Remove chicken 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 greens, pecans, and raisins in a large bowl.
Toss with enough dressing to coat.
Season salad with salt and pepper, if desired.
Divide salad among 4 plates.
Cut chicken on sharp diagonal into 1/2-inch-thick slices.
Add to salad plate.
Serves 4
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