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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
For seasoning
2 tsp salt
1/2 tsp EACH garlic and onion powder, dried thyme, dried oregano, black and cayenne peppers, and paprika
For salad dressing
1 3/4 cups buttermilk
1/2 cup mayonnaise
2 tbsp chopped green onion
2 tbsp chopped fresh parsley
1 tbsp apple cider vinegar
1 garlic clove, minced
1/2 tsp grated lemon peel
1 1/2 lbs skinless boneless chicken breast halves
1 5 oz pkg mixed baby greens
1/2 cup pecans, toasted
1/4 cup raisins
Make 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 tsp 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. Serves 4
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GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING
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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
For seasoning
2 tsp salt
1/2 tsp EACH garlic and onion powder, dried thyme, dried oregano, black and cayenne peppers, and paprika
For salad dressing
1 3/4 cups buttermilk
1/2 cup mayonnaise
2 tbsp chopped green onion
2 tbsp chopped fresh parsley
1 tbsp apple cider vinegar
1 garlic clove, minced
1/2 tsp grated lemon peel
1 1/2 lbs skinless boneless chicken breast halves
1 5 oz pkg mixed baby greens
1/2 cup pecans, toasted
1/4 cup raisins
Make 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 tsp 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. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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