Grilled Cajun Chicken Salad with Spicy Ranch Dressing

A delicious Bon Appetit salad. Prep time does not reflect marinating time.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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 onions
• 2  tablespoons  chopped fresh parsley
• 1  tablespoon apple cider vinegar
• 1  clove garlic, minced
• 1⁄2 teaspoon  grated lemon, rind of
• 1 1⁄2 lbs boneless skinless chicken breast halves
• 1  package  baby  mixed greens (I used fresh Romaine)
• 1⁄2 cup pecans, toasted
• 1⁄4 cup raisins (I used golden)

Directions

1. --MakeSeasoning--.
2. Mix all ingredients in a small bowl to blend.
3. --MakeSalad Dressing--.
4. 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.
5. Season dressing to taste with salt and pepper.
6. --Then--.
7. Rub remaining seasoning mixture onto chicken.
8. Place chicken in medium bowl.
9. Pour remaining 1 cup buttermilk over chicken, turning to coat.
10. Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.
11. Prepare the grill (medium-high heat).
12. Remove chicken from buttermilk shaking off excess.
13. Grill chicken until just cooked through, about 5 minutes per side.
14. Transfer chicken to cutting board and let rest 5 minutes.
15. Combine greens, pecans, and raisins in a large bowl.
16. Toss with enough dressing to coat.
17. Season salad with salt and pepper, if desired.
18. Divide salad among 4 plates.
19. Cut chicken on sharp diagonal into 1/2-inch-thick slices.
20. Arrange atop salads and serve.