RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1315
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| Recipe Name: |
Grilled Cajun Chicken Salad with Spicy Ranch Dressing |
| Source: |
, July 2001 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Creole |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Teaspoon garlic powder
0.5 Teaspoon onion powder
0.5 Teaspoon pepper, cayenne
0.5 Cup mayonnaise
1 Tablespoon vinegar, cider
1.5 Pounds chicken breast, boneless, skinless
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Directions:
Make seasoning:
Mix salt, garlic powder, onion powder, thyme, oregano, peppers and paprika in small bowl to blend.
Make salad dressing:
Whisk 3/4 cup 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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| Nutrition per Serving: |
| Calories: |
488 |
Total Carbs: |
26.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
104.1 |
Fat: |
20.7 |
Protein: |
47.48 |
| Fiber: |
3.92 |
Sodium: |
1551.22 |
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