CraigC
Guru
We really like this salad.
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
1/2 cups buttermilk
1/2 cup mayonnaise
2 tablespoons chopped green onion
2 tablespoons chopped fresh parsley- we leave out
1 tablespoon apple cider vinegar
1 garlic clove, minced
1/2 teaspoon grated lemon peel
1 cup buttermilk to soak chicken
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 or currants
Directions
Make seasoning:
Mix all ingredients in small bowl to blend.
Make salad dressing:
Whisk 1/2 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. Cover and refrigerate dressing.)
1) Rub remaining seasoning mixture onto chicken.
2) 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.
3) Prepare barbecue (medium-high heat).
4) Remove chicken breasts from buttermilk, shaking off excess.
5) Grill chicken until just cooked through, about 5 minutes per side.
6) Transfer chicken to cutting board and let rest 5 minutes.
7) 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.
8) Cut chicken on sharp diagonal into 1/2-inch-thick slices. Arrange atop salads and serve.
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
1/2 cups buttermilk
1/2 cup mayonnaise
2 tablespoons chopped green onion
2 tablespoons chopped fresh parsley- we leave out
1 tablespoon apple cider vinegar
1 garlic clove, minced
1/2 teaspoon grated lemon peel
1 cup buttermilk to soak chicken
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 or currants
Directions
Make seasoning:
Mix all ingredients in small bowl to blend.
Make salad dressing:
Whisk 1/2 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. Cover and refrigerate dressing.)
1) Rub remaining seasoning mixture onto chicken.
2) 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.
3) Prepare barbecue (medium-high heat).
4) Remove chicken breasts from buttermilk, shaking off excess.
5) Grill chicken until just cooked through, about 5 minutes per side.
6) Transfer chicken to cutting board and let rest 5 minutes.
7) 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.
8) Cut chicken on sharp diagonal into 1/2-inch-thick slices. Arrange atop salads and serve.
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