Grilled Cajun Chicken Salad with Spicy Ranch Dressing

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“A delicious Bon Appetit salad. Prep time does not reflect marinating time.”

Ingredients Nutrition


  1. --MakeSeasoning--.
  2. Mix all ingredients in a small bowl to blend.
  3. --MakeSalad Dressing--.
  4. 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.
  5. Season dressing to taste with salt and pepper.
  6. --Then--.
  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 the grill (medium-high heat).
  12. Remove chicken 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 greens, pecans, and raisins in a large bowl.
  16. Toss with enough dressing to coat.
  17. Season salad with salt and pepper, if desired.
  18. Divide salad among 4 plates.
  19. Cut chicken on sharp diagonal into 1/2-inch-thick slices.
  20. Arrange atop salads and serve.

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