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Recipes

Grilled Cajun Chicken Salad with Spicy Ranch Dressing

By Steven Raichlen

3.8

(5)

Recipe information

  • Yield

    4 Servings

Ingredients

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

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

Need to make a substitution?

Preparation

  1. Seasoning

    Step 1

    Mix all ingredients in small bowl to blend.

  2. 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. DO AHEAD 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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