Best Grilled Cajun Chicken Salad With Spicy Ranch Recipes

Grilled Cajun Chicken Salad image

Provided by Chef PotPie

Categories Greens

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup cider vinegar
4 tablespoons salad oil
1 tablespoon water
2 teaspoons sugar
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 1/4 teaspoons onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1/2 teaspoon black pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves or 1 -1 1/2 lb boneless skinless chicken breast half
6 cups torn mixed salad greens
1 medium carrot, shredded
1 small sweet red pepper, cut into bite-size strips
1 green onion, sliced

Steps:

1. For dressing, in a screw-top jar combine cider vinegar, 3 tablespoons of the salad oil, the water, sugar, thyme,1/4 teaspoon of the onion powder, 1/4 teaspoon of the cayenne pepper, the garlic powder, and the mustard. Cover and shake well. Chill until serving time.
2. In a small bowl combine remaining 1 tablespoon salad oil, remaining 1 teaspoon onion powder, remaining 1/4 teaspoon cayenne pepper, the black pepper, and salt. Brush all of the oil mixture on the chicken.
3. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170 degrees ;F), turning once halfway through grilling time.
4. To serve, in a large serving bowl combine salad greens, carrot, red sweet pepper, and green onion. Cut chicken into bite-size pieces. Add chicken and dressing to salad. Toss to coat.

Grilled Cajun Chicken Salad with Spicy Ranch image

Provided by Vicki Butts (lazyme)

Time 35m

Number Of Ingredients 21

FOR SEASONING:
2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp ground black pepper
1/2 tsp paprika
1/2 tsp cayenne pepper
FOR SALAD DRESSING:
1 3/4 c buttermilk
1/2 c mayonnaise
2 Tbsp chopped green onion
2 Tbsp chopped fresh parsely
1 Tbsp apple cider vinegar
1 garlic clove, minced
1/2 tsp grated lemon peel
1 1/2 lb skinless boneless chicken breast halves
5 oz mixed baby greens
1/2 c pecans, toasted
1/4 c raisins

Steps:

1. Make seasoning: Mix all ingredients in small bowl to blend.
2. Make salad dressing: 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. (Can be prepared 1 day ahead. Store remaining seasoning at room temperature. Cover and refrigerate dressing.)
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.
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.
5. Combine mixed greens, pecans, and raisins in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper.
6. Divide salad among 4 plates. Cut chicken on sharp diagonal into 1/2-inch-thick slices. Arrange atop salads and serve.