GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH

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.