Grilled Cajun Chicken Salad with Spicy Ranch Dressi

Name: Grilled Cajun Chicken Salad with Spicy Ranch Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Mix all ingredients in small bowl to blend.
2
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.
3
Season dressing to taste with salt and pepper.
4
(Can be prepared 1 day ahead.
5
Store remaining seasoning at room temperature.
6
Cover and refrigerate dressing.)
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 barbecue (medium-high heat).
12
Remove chicken breasts 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 mixed greens, pecans, and raisins in large bowl.
16
Toss with enough dressing to coat.
17
Season salad with salt and pepper.
18
Divide salad among 4 plates.
19
Cut chicken on sharp diagonal into 1/2-inch-thick slices.
20
Arrange atop salads and serve.

1340

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 teaspoons salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried thyme, and more.

Yes, Grilled Cajun Chicken Salad with Spicy Ranch Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Cajun Chicken Salad with Spicy Ranch Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions