GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH
Even the ranch dressing gets a Cajun kick in this lively main-course salad.
Provided by Vicki Butts (lazyme)
Categories Chicken Salads
Time 35m
Number Of Ingredients 21
Steps:
- 1. Make seasoning: Mix all ingredients in small bowl to blend.
- 2. 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.)
- 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.
- 4. 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.
- 5. Combine mixed greens, pecans, and raisins in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper.
- 6. Divide salad among 4 plates. Cut chicken on sharp diagonal into 1/2-inch-thick slices. Arrange atop salads and serve.
GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING
Make and share this Grilled Cajun Chicken Salad with Spicy Ranch Dressing recipe from Food.com.
Provided by GinnyP
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- --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.
Nutrition Facts : Calories 474.8, Fat 22.9, SaturatedFat 3.5, Cholesterol 110.7, Sodium 1598.3, Carbohydrate 23, Fiber 2.2, Sugar 13.3, Protein 45
5-INGREDIENT CAJUN-SPICED GRILLED CHICKEN
Syrupy barbecue sauces are tangy and delicious, but they often contain added sugar. Avoid all of those empty calories and get the balance your taste buds crave with Cajun seasoning and apple cider vinegar.
Provided by Michelle Dudash
Categories main-dish
Time P1DT15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Sprinkle the chicken on both sides with the Cajun seasoning. Place the chicken in a baking dish and drizzle with the vinegar and oil. Shake the pan gently to coat the chicken underneath. Cover and refrigerate for at least 1 hour or overnight for the best flavor.
- When you are ready to grill, move the chicken to the counter to take off the chill. Preheat the grill to medium-high heat, about 400 degrees F.
- Lightly oil the grill and place the chicken on it, smooth-side down. Cook until grill marks appear and the chicken lifts up easily, about 4 minutes. Rotate the chicken by a 45-degree angle and cook to mark, about 3 minutes. Flip the chicken to the other side and cook until cooked through, about 2 minutes. Top with the parsley. Serve hot.
Nutrition Facts : Calories 170 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 94 milligrams, Sodium 250 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Protein 23 grams
SUNNY'S SPICY RANCH GRILLED CHICKEN SALAD WRAP
Steps:
- em
- /em
- em
- /em
- Marinate the chicken. In a large plastic bag place chicken, Hidden Valley® Original Ranch® Dressing and hot sauce. Rest on the counter up to two hours or refrigerate overnight. If refrigerating, be sure to rest chicken at room temperature for up to two hours before grilling. Grill the chicken. Heat a grill pan to medium high. Remove chicken from marinade, removing excess marinade and discarding. Drizzle olive oil over both chicken breasts and season both sides with salt and pepper. Place smooth side down on the grill. Cook until chicken releases easily and grill marks show, about 5 minutes, then flip and cook 3-5 minutes more. Remove to a plate and rest while preparing the rest of the ingredients. Grill the carrots. Drizzle olive oil over carrot spears and season with salt and pepper. Place spears on medium-high grill and cook until limber and charred on all sides, about 10 minutes total. Remove to a plate. Make salad. In a large bowl add red onion, celery, lettuce, Hidden Valley® Original Ranch® Dressing and hot sauce. Chop cooled chicken and add to the bowl. Chop grilled carrots and add as well. Toss to combine. Make wrap. Place wrap on a flat surface and scoop 1 quarter of the salad into the center making sure to spread it across the center without touching the edges. Fold both ends in over the salad, then tuck the long end over and begin to roll tightly until done. Secure with a toothpick or wrap with parchment paper and aluminum foil. Refrigerate and serve chilled or at room temperature.
CAJUN GRILLED CHICKEN WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE
Spice your chicken with cayenne, oregano, paprika and thyme then serve on a salsa-like storecupboard salad and avocado dip - this recipe makes enough for lunch the next day
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 19
Steps:
- Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.
- In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
- For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
- Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.
- Set aside 2 chicken breasts and 2 tbsp guacamole for Open rye sandwich (see 'goes well with', right). Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side.
Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium
CHEF'S SALAD WITH GRILLED CHICKEN AND BLACK PEPPER RANCH
I thoroughly enjoyed eating this salad for dinner, but my favorite bites were the chunks of sharp Cheddar, lettuce, dressing, cucumber, and chicken. This is a classic ranch dressing ratio, so it hits your taste buds the way it should. The black pepper is not oppressive as it's balanced out by the tangy buttermilk and creamy mayo. Can't go wrong with this!
Provided by TheOtherJuliaGulia
Categories BBQ & Grilled Chicken Salads
Time 1h10m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat a gas grill to medium heat (400 to 450 degrees F, or 200 to 230 degrees C) or a grill pan over medium-high heat; oil the grates. Pat chicken dry and sprinkle evenly with 3/4 teaspoon salt.
- Place chicken on the preheated grill and cook, turning occasionally, until a thermometer inserted into the thickest part registers 165 degrees F (74 degrees C), about 15 minutes. Transfer to a cutting board and let rest for 10 minutes before chopping.
- While chicken rests, stir together buttermilk, mayonnaise, sour cream, chives, parsley, dill, black pepper, garlic, and remaining 1/4 teaspoon of the salt in a medium bowl.
- Toss butter lettuce and iceberg in a large bowl or platter. Arrange chicken, cucumber, cheese, tomatoes, avocado, and eggs over lettuce. Drizzle 1/2 of the dressing. Serve with remaining dressing on the side.
Nutrition Facts : Calories 586.9 calories, Carbohydrate 13.1 g, Cholesterol 244.8 mg, Fat 38 g, Fiber 5.3 g, Protein 49.3 g, SaturatedFat 12.7 g, Sodium 890.3 mg, Sugar 2.9 g
More about "grilled cajun chicken salad with spicy ranch recipes"
GRILLED CAJUN CHICKEN SALAD WITH CREAMY CAJUN DRESSING
From houseofnasheats.com
5/5 (22)Total Time 30 minsCategory Main CourseCalories 723 per serving
- Prepare the salad components by washing and drying the vegetables, then slicing the cucumbers into thin discs, cutting the grape tomatoes in half, and slicing the onion into thin strips. Wait to peel and slice the avocado until just before serving.
- Prepare the creamy Cajun salad dressing by processing all of the dressing ingredients together in a blender or food processor until completely combined. I would recommend starting with 1 teaspoon of Cajun seasoning and increasing the amount until you reach your desired level of heat. Refrigerate for 20 minutes before serving.
- Heat grill to medium-high heat. Place the chicken breasts on a baking sheet or large dish and pat dry. Drizzle lightly with olive oil and rub the chicken to coat evenly. Sprinkle 1/2 teaspoon of the Cajun seasoning over the top of each chicken breast, turn the chicken over and sprinkle each chicken breast with another 1/2 teaspoon of Cajun seasoning so the chicken is evenly coated on both sides.
- Place the chicken breasts directly over the heated side of the grill and grill for about 5-6 minutes per side, depending on the thickness of your chicken, until the internal temperature of the breasts reach 160 degrees using an instant read meat thermometer. You can also check whether the chicken is done by making a small cut into the thickest part to see if it is opaque in the center, or pressing on the thickest end of the chicken with your finger to see if there is any resistance. If there is no resistance, the chicken is done. Remove from the grill and rest for 5 minutes.
GRILLED CAJUN CHICKEN SALAD WITH CREAMY CAJUN DRESSING
From cafedelites.com
5/5 (7)Estimated Reading Time 3 minsServings 4
- Combine Cajun seasoning ingredients together in a shallow bowl, and mix well to combine. Reserve 1 teaspoon of seasoning to use in the dressing, and set aside.
- Lightly coat each chicken fillet in the seasoning on both sides. Heat 1 tablespoon of oil in a grill pan (or on a grill or skillet) over medium-high heat until hot (not smoking). Sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
- Prepare salad with the lettuce leaves, cucumber, tomatoes, avocado slices and onion slices. Slice chicken into strips and arrange on top of the salad.
- Mix the reserved cajun seasoning with the mayonnaise and yogurt (or sour cream). At the point, you can add extra mayo or yogurt (sour cream), salt or pepper, adjusting to your tastes.
CAJUN CHICKEN SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GRILLED CAJUN CHICKEN SALAD – HAYLIE POMROY
From hayliepomroy.com
GRILLED SWEET CAJUN CHICKEN - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
2-MINUTE SPICY RANCH DRESSING RECIPE - KEY TO MY LIME
From keytomylime.com
CAJUN CHICKEN SALAD - SPICE CRAVINGS
From spicecravings.com
GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING
From bonappetit.com
3.8/5 (5)Servings 4
ULTIMATE CHICKEN WRAP RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
PESTO CHICKEN AVOCADO ORZO SALAD. - HALF BAKED HARVEST
From halfbakedharvest.com
GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING …
From friendseat.com
GRILLED CAJUN CHICKEN SALAD - CLEAN COOKING WITH CAITLIN
From cleancookingcaitlin.com
CAJUN CHICKEN SALAD WITH SPICY CAJUN DRESSING
From saladswithanastasia.com
GRILLED CHICKEN SALAD - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
SPICY GRILLED CHICKEN SALAD - SLENDER KITCHEN
From slenderkitchen.com
GRILLED CHICKEN CAJUN PASTA SALAD - DELISH
From delish.com
MEXICAN GRILLED CHICKEN SALAD RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
GRILLED CAJUN RANCH CHICKEN PASTA - PLAIN CHICKEN
From plainchicken.com
15 BEST FOIL PACK RECIPES - EASY DINNERS MADE IN A FOIL PACKET
From thepioneerwoman.com
HOMEMADE CAJUN CHICKEN SEASONING MIX - HOUSE OF NASH EATS
From houseofnasheats.com
CREAMY LOUISIANA CAJUN SHRIMP ALFREDO RECIPE - PUREWOW
From purewow.com
You'll also love