Grilled Cajun Chicken Salad
Love me a salad with a Cajun kick. Marinating the chicken in buttermilk keeps it tender when grilled.
Ingredients:
SEASONING:
2 tsp salt
1/2 tsp garlic powder
1/2 onion powder
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 ground black pepper
1/2 tsp paprika
1/2 tsp cayenne pepper
SALAD DRESSING:
1 3/4 cups buttermilk
1/2 cup mayonnaise
2 tbsp chopped green onion
2 tbsp chopped fresh parsley
1 tbsp 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 (optional)
SEASONING: Mix all ingredients in small bowl to blend.
SALAD DRESSING: Whisk 3/4 cup buttermilk, mayonnaise, chopped green onion, chopped fresh parsley, apple cider vinegar, garlic, lemon peel and 1 1/2 tsp 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 (if using) in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Divide salad along 4 plates. Cut chicken on sharp diagonal into 1/2″ thick slices. Arrange atop salads and serve.
