Grilled Cajun Chicken Salad With Spicy Ranch Dressing - cooking recipe

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)

Preparation

--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.