Grilled Cajun Chicken Salad with Spicy Ranch Dressing

Name: Grilled Cajun Chicken Salad with Spicy Ranch Dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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; 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 (I used fresh Romaine); 1/2 cup pecans, toasted; 1/4 cup raisins (I used golden)

Submitted by GinnyP

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

Download

Ready In:: 30mins
Ingredients:: 19
Serves:: 4

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 (I used fresh Romaine)
¹⁄₂ cup pecans, toasted
¹⁄₄ cup raisins (I used golden)

directions

--MakeSeasoning--.
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.
--Then--.
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.
Arrange atop salads and serve.

Questions & Replies

Got a question? Share it with the community!

Reviews

I found this recipe in the Bon Appetit archives some years ago. People think I absolutely nuts when I do this....but I packaged up all that I could (at home) and took this recipe with me to Hawaii. I had enough ingredients for 2 meals. The only thing I had to do on the other end was buy chicken and make the dressing. I used lemon juice to make the buttermilk and had all the other ingredients on hand. I did add sliced cherry tomatoes and dried blueberries, because I had them on hand. This salad was visually appealing and the taste was excellent. My DH and I thoroughly enjoyed our meal. Although this was on recipe cards, I will make sure that it goes into my "Hawaii" file for future reference. Thanks Ginny for the posting!

Abby Girl