Grilled Cajun Chicken Salad

Summer Chicken Salad
Here's a delicious summer salad to celebrate all the nice, warmer weather we've been having in Ann Arbor!  This is a delicious recipe with a kick of spice that's sure to be a crowd pleaser.  I made this along with the cheese scones I posted before leaving for Houston and together they made a delicious meal.  The dressing alone is delicious, but with the seasoned chicken it becomes an entire meal.  The ingredients may look extensive, but the meal is actually pretty simple to make.  Try it out and let me know what you think!  

Ingredients:

Seasoning:

2 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp ground black pepper

1/2 tsp paprika

1/2 tsp cayenne pepper

Salad Dressing:

1 3/4 cup buttermilk 

1/2 cup mayo {light}

2 T. chopped green onion

1/2 tsp grated lemon peel

2 T. chopped parsley

1 T. apple cider vinegar

1 garlic clove, minced 

Other:

1/2 lbs. skinless, boneless chicken breast halves 

1 5 oz pkg. mixed baby greens

1/2 cup pecans, toasted

1/4 cup dried cherries {or raisins}

red bell peppers

grape or cherry tomatoes

How to:

Seasoning: 

Mix ingredients to blend.

Dressing: 

Whisk 3/4 cup buttermilk, mayo, onion, parsley, vinegar, garlic, lemon peel and 1 1/2 tsp seasoning mix in medium sized bowl until blended.  Can be made a day ahead -- cover up and refrigerate.  Rub remaining seasoning onto chicken.  Place in medium sized bowl and pour the remaining 1 cup of buttermilk over the chicken, turning it to coat.  Refrigerate for 30 minutes to 3 hours.  Grill the chicken {med-high} for about 5 minutes per side.  Transfer over the cutting board and let rest for 5 minutes.  Combine greens, pecans, cherries, tomatoes and bell pepper with the chopped up chicken.  Toss with dressing and serve :)

xo