Grilled Cajun Chicken Salad with Spicy Ranch Dressing Read More http://www.epicurious.com/recipes/f

By KennySD

Even the ranch dressing gets a Cajun kick in this lively main-course salad.

Ingredients

• 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 cups buttermilk
• 1/2 cup mayonnaise
• 2 tbls chopped green onion
• 2 tbls chopped fresh parsley
• 1 tbls 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 package mixed baby greens
• 1/2 cup pecans, toasted
• 1/4 cup raisins

Preparation

Step 1

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 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.)

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.