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Old 03-19-2012, 04:05 PM   #1
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Cajun Grilled Chicken Salad

We really like this dish. Nice Spring/Summer recipe.
Cajun grilled chicken salad with spicy ranch dressing

For seasoning
2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
For salad dressing
1 3/4 cups buttermilk
1/2 cup mayonnaise
2 tablespoons chopped green onion
2 tablespoons chopped fresh parsley
1 tablespoon apple cider vinegar
1 garlic clove, minced
1/2 teaspoon grated lemon peel
1 1/2 pounds skinless boneless chicken breast halves
1 5-ounce package mixed baby greens
1/2 cup pecans, toasted
1/4 cup raisins or currents

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.

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Old 09-01-2012, 08:01 PM   #2
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So glad I found this one, sounds wonderful Craig, thanks for sharing
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Cajun Grilled Chicken Salad We really like this dish. Nice Spring/Summer recipe.:chef: [FONT=Arial]Cajun grilled chicken salad with spicy ranch dressing[/FONT] [FONT=Arial] [/FONT] [FONT=Arial][SIZE=3]For seasoning[/SIZE][/FONT] [FONT=Arial][SIZE=3]2 teaspoons salt[/SIZE][/FONT] [FONT=Arial][SIZE=3]1/2 teaspoon garlic powder[/SIZE][/FONT] [FONT=Arial][SIZE=3]1/2 teaspoon onion powder[/SIZE][/FONT] [FONT=Arial][SIZE=3]1/2 teaspoon dried thyme[/SIZE][/FONT] [FONT=Arial][SIZE=3]1/2 teaspoon dried oregano[/SIZE][/FONT] [FONT=Arial][SIZE=3]1/2 teaspoon ground black pepper[/SIZE][/FONT] [FONT=Arial][SIZE=3]1/2 teaspoon paprika[/SIZE][/FONT] [FONT=Arial][SIZE=3]1/2 teaspoon cayenne pepper[/SIZE][/FONT] [FONT=Arial][SIZE=3]For salad dressing[/SIZE][/FONT] [FONT=Arial][SIZE=3]1 3/4 cups buttermilk[/SIZE][/FONT] [FONT=Arial][SIZE=3]1/2 cup mayonnaise[/SIZE][/FONT] [FONT=Arial][SIZE=3]2 tablespoons chopped green onion[/SIZE][/FONT] [FONT=Arial][SIZE=3]2 tablespoons chopped fresh parsley[/SIZE][/FONT] [FONT=Arial][SIZE=3]1 tablespoon apple cider vinegar[/SIZE][/FONT] [FONT=Arial][SIZE=3]1 garlic clove, minced[/SIZE][/FONT] [FONT=Arial][SIZE=3]1/2 teaspoon grated lemon peel[/SIZE][/FONT] [FONT=Arial][SIZE=3]1 1/2 pounds skinless boneless chicken breast halves[/SIZE][/FONT] [FONT=Arial][SIZE=3]1 5-ounce package mixed baby greens [/SIZE][/FONT] [FONT=Arial][SIZE=3]1/2 cup pecans, toasted[/SIZE][/FONT] [FONT=Arial][SIZE=3]1/4 cup raisins or currents[/SIZE][/FONT] [FONT=Arial][SIZE=3] [/SIZE][/FONT] [FONT=Arial][SIZE=3]Make seasoning:[/SIZE][/FONT] [FONT=Arial][SIZE=3]Mix all ingredients in small bowl to blend. [/SIZE][/FONT] [FONT=Arial][SIZE=3]Make salad dressing:[/SIZE][/FONT] [FONT=Arial][SIZE=3]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.)[/SIZE][/FONT] [FONT=Arial][SIZE=3] [/SIZE][/FONT] [FONT=Arial][SIZE=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.[/SIZE][/FONT] [FONT=Arial][SIZE=3] [/SIZE][/FONT] [FONT=Arial][SIZE=3]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. [/SIZE][/FONT] [FONT=Arial][SIZE=3] [/SIZE][/FONT] [FONT=Arial]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.[/FONT] 3 stars 1 reviews
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