Grilled Cajun Chicken Salad With Spicy Ranch Dressing Recipes

GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH

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.

GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING

Steps:

• --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.

GRILLED CAJUN CHICKEN SALAD

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.