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Grilled Cajun Chicken Salad with Spicy Ranch Dressing

Grilled Cajun Chicken Salad with Spicy Ranch Dressing


Ingredients

Seasoning

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper

Salad Dressing

  • 2 tablespoons chopped green onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon grated lemon peel
  • 1 1/2 pounds skinless boneless chicken breast halves
  • 1 5-ounce package mixed baby greens

Recipe Preparation

Seasoning

  • Mix all ingredients in small bowl to blend.

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. DO AHEAD 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.

Recipe by Steven RaichlenReviews Section

Cajun Chicken Salad

Turn off the stove and put away the knives… Home Chef is offering a lunch quick enough to throw together as you're walking out the door and tasty enough to meet our (and your) high standards for quality meals with fresh ingredients. Perfect for a quick lunch, we also pack in enough ingredients for two full salads, giving you way more bang than your fast food buck ever would. Save the hot oven and pots and pans for dinner we've got your lunches covered.


Spicy Grilled Chicken Salad Recipe – Chicken Salad with Thousand Island Dressing

Lettuce – 1 bunch
Mixed Colour Capsicum / Bell Peppers – 1 cubed
Onion – 1 small sliced Very thinly
Chicken Breast – 1 large
Pineapple – 2 to 3 slices
Bread Slices or Baguette as needed
Thousand Island Dressing as needed (Recipe here)

For Marination:
Balsamic Vinegar or White Vinegar – 3 tblspn
Olive Oil – 2 tblspn
Oregano – 1 tsp
Red Chilli Flakes – 1 tsp
Salt to taste
Garlic – 1 large clove minced

Mix all the marination ingredients. place chicken breast in this and coat it on both sides. Now set aside for 10 mins.

Heat a grill pan on high heat. Brush it lightly with oil. Place chicken in the hot pan and let it cook for 5 to 6 mins on each side. While the chicken is cooking, in the leftover marinate place bell peppers in and toss well. Place it on grill pan and cook till it is grilled.

Once the chicken is done, remove the chicken to a board and let it rest. Place the pineapple and bread on the grill pan and let it toast.

Remove remove the pineapples to the board as well. Chop the chicken and pineapples.

Now assemble the salad, take a pretty place, place some lettuce leaves on it, Dot it with the grilled peppers, onions, pineapples, chicken and bread.


Preparing the Chicken for the Southwest Grilled Chicken Salad

Although it&rsquos a long way off from complicated, the southwest grilled chicken salad is a bit more involved than other salad recipes. Rather than have you dump ingredients in a salad bowl and toss with dressing, this salad requires slightly more finesse. The biggest area that requires a considerable amount of attention is the chicken.

First, you need to combine the seasonings and olive oil to make the ultimate grilled chicken flavor pack. Toss the chicken into the mix and coat thoroughly before you put the chicken in the frying pan. For authentic grilled chicken, use a grill pan. Once the chicken is cooked through, place it on a cutting board to rest and then slice or dice to the desired size.

Make sure the chicken is fully cooked and the internal temperature of the chicken is 165° F.


What To Serve It With

There are so many ways I love using this sauce! My two favorites are to use it as a salad dressing or as a dipping sauce for chicken wings. It’s definitely worth skipping the blue cheese dressing and trying this sauce with wings – just the best combo if you like some heat!

  • Dip – Try using it as a dipping sauce for veggies (any of your favorite sliced vegetables), popcorn chicken, fried pickles, pretzels, crackers, chips, onion rings, fries, fried chicken, poppers, pizza, quesadillas, burritos, or pretty much any Mexican Food.
  • Sauce – This makes the most amazing sauce for burgers and sandwiches. Try it on with guacamole on a California Turkey Burger, your favorite beef burger, buffalo chicken patties, or use baked or grilled chicken to make a spicy chicken ranch club sandwich. It’s also a great sauce to drizzle over tacos!
  • Dressing This may just be the best salad dressing ever created. I love having it on a kale and avocado salad, but it’s also delicious on pasta salad, Southwest Chicken Salad, or a chopped chicken cabbage salad.

Recipe Cajun Grilled Chicken Salad with Spicy Ranch Dressing

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.


Grilled Cajun Chicken with Bell Pepper Cajun Slaw

To make the worlds most delicious cajun chicken marinade, you simply whisk together olive oil, lemon juice, apple cider vinegar, hot sauce and Cajun seasoning.

For this recipe, you’ll use half of the marinade for the chicken and half as a dressing for the bell pepper slaw.

After making the marinade, all that’s left to do is marinate and grill the chicken and toss together the slaw. Easy to make and great for meal-prepping!


Chicken Salads

Chicken salad makes for a quick and easy meal. Traditional chicken salad recipes call for mayonnaise while others use a vinaigrette or other salad dressing. You can always use low-fat or fat-free ingredients to lower the calories and make a healthier version! Chicken salad makes a great picnic or backyard bbq food as it can be served alone or on buns for a sandwich. And don't forget you can make hot chicken salad too - the salad that eats like a casserole!

Romaine and iceberg lettuce with corn, black beans, BBQ chicken, herby ranch sauce, and homemade tortilla strips.

Method: oven, stovetop
Time: 30-60 minutes

This simple Asian-style salad features cooked chicken tossed with salad greens, noodles, almonds, and poppy seeds and a tasty vinaigrette

Chicken salad in its most basic form. Add other ingredients as desired to create your own style.

Need an easy lunch idea? This recipe fits the bill! Ready in minutes and totally delicious.

Caesar has been eagerly awaiting a Cajun twist. Seasoned chicken, bacon, and parmesan combine with some simply dressed romaine for a zesty salad that could even be a meal in.

Method: stovetop
Time: under 30 minutes

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Diced chicken and celery mixed with mayo, dill, and chives forms a crunchy and creamy salad that you can serve straight up or on a flaky croissant.

Made with chicken, celery, Miracle Whip salad dressing, sugar, sweet pickle relish, hard-boiled eggs, salt and pepper

Method: stovetop
Time: 2-5 hours

This creamy combo of grapes, almonds, and celery with chicken is perfect for sandwiches and crackers, or works in a lettuce wrap if you're serious about those greens!

A killer chicken salad is a great recipe to have in your arsenal. Celery adds a great crunch factor if you like to spice things up a little just throw in some sriracha or red.

This chop suey salad is a Chinese-American fusion dish with a tangy dressing, Asian-style vegetables, and succulent chicken.

Seasoned, grilled sausage and chicken are served atop salad greens with honey mustard salad dressing and garnished with delicious sweet-and-spicy nuts.

Method: outdoor grill, stovetop
Time: 30-60 minutes

A delicious salad made with romaine lettuce, cucumbers, cherry tomatoes, bacon, breaded chicken tenders, bacon, cheese, and a honey-mustard salad dressing.

Method: oven
Time: under 30 minutes

Breaded chicken tenders get dressed up in hot sauce and Cajun seasoning and top a bed of salad greens. Add a drizzle of blue cheese salad.

Method: oven
Time: 30-60 minutes

Made with mayonnaise, Worcestershire sauce, parsley, chives, basil, black olives, black pepper, salt

Adding grilled chicken breast to the recipe turns this Caesar from a side salad into the main event.

Made with wonton wrappers, canola oil, almonds, romaine lettuce, cilantro, boneless, skinless chicken breast, sesame seeds, rice wine vinegar, toasted.

Method: stovetop, oven
Time: under 30 minutes

Made with mayonnaise-type salad dressing, chicken breasts, chicken bouillon cubes, chunk chicken, dill pickle relish, onion, celery, mayonnaise, sour cream

Method: stovetop
Time: 1-2 hours

Made with Roma tomatoes, pine nuts, sun-dried tomatoes, capers, radicchio, black olives, orzo pasta, lemon vinaigrette, Parmesan cheese, black pepper

Made with chicken breasts, salad mix, green bell pepper, red bell pepper, black beans, sweet corn, pepperjack cheese, purple onion, chips

Made with fresh pickled ginger, pickled red ginger, chicken breast, peanut, lettuce, carrots, japanese cucumber, scallion, cilantro, peanuts

Made with whole chicken breasts, sesame oil, oil, five spice powder, won ton skins, rice noodles, green onion, toasted almonds, lettuce, soy sauce

Method: stovetop
Time: under 30 minutes

Made with vinegar, sesame oil, ramen noodles, cabbage, green onions, almonds, sesame seeds, chicken, oil

Made with slivered almonds, mandarin orange sections, pineapple bits in juice, green grapes, cooked rice, boneless, skinless chicken breasts, salt.

Made with shredded coconut, bread crumbs, chicken breast, eggs, flour, olive oil, spring greens, artichoke hearts, tomato, hard-boiled eggs

Method: stovetop
Time: under 30 minutes

Made with chicken breast, celery, mayonnaise, salt, black pepper, sugar, onion powder, almonds, lemon juice, crushed pineapple


Turkey Bacon Avocado Cobb Salad

This unique cobb salad has all the elements you crave. Fresh turkey breast, diced tomatoes, hard boiled eggs, crisp bacon pieces and more. Hidden Valley® Original Ranch® dressing has the ideal creaminess to perfect this flavorful summer salad.

Step 1

Portion spring mix into to-go container or plate.

Step 1 -- Portion spring mix into to-go container or plate.

Step 2

Top salad with ingredients in rows turkey, diced tomato, bacon pieces, pickled red onions, guacamole, pepper jack and hard boiled egg.

Step 2 -- Top salad with ingredients in rows turkey, diced tomato, bacon pieces, pickled red onions, guacamole, pepper jack and hard boiled egg.

Step 3

Serve with dressing packet.

Step 3 -- Serve with dressing packet.

Ingredients

  • 5 oz. Spring Salad Mix
  • 4 oz. Sliced Roasted Turkey Breast, Diced
  • 4 oz. Angela Mia® Petite Diced Tomato, Drained
  • 4 oz. Fully Cooked Bacon Pieces
  • 2 oz. Savor Imports® Pickled Red Onions
  • 2 oz. Savor Imports® Zesty Guacamole
  • 3 oz. Tillamook Shredded Pepper Jack
  • 1 ea Hard Boiled Egg, Chopped
  • 1 ea Hidden Valley® Original Ranch® Dressing Packet

Grocery List

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Crispy Panko Coated Ranch Chicken

I am so glad that panko bread crumbs have become more commonplace and readily available over the past couple of years, because they add a special crispness to foods. Panko bread crumbs are jagged edged and flaky, so that they remain crisp whether they are used in frying or baking, plus they make a great topping too.

This recipe is the good old, standby, Oven Baked Ranch Chicken that most everybody has tried at one time or another, but with my own little twists of course, including a brushing of mayo and the use of panko bread crumbs and crushed saltines. Crushing crackers is just one of the many reasons I love my Ninja!

In a shallow pan, mix together the panko crumbs, cracker crumbs and ranch seasoning mix.

Lightly season chicken with Cajun seasoning and brush pieces with the mayonnaise.

Dredge them in the panko mixture and place on the prepared pan.

Drizzle with the melted butter.

Bake at 375 degrees F for about 40 to 45 minutes for large boneless, skinless breasts, or about 50 minutes for bone-in, or until juices run clear and chicken reads 160 degrees F on an instant read thermometer, when measured in the thickest part of the breast. Pass quickly under the broiler to brown further, if desired.

Passed briefly under the broiler for a quick finish.
You might also be interested in trying my Crispy Oven Fried Chicken made crunchy with the use of cornflake crumbs, or my Crunchy Saltine Crusted Chicken Tenders, an easy weeknight way to have a slightly healthier fried chicken, or you can click here for my online collection of chicken recipes.

For more of my favorite recipes using chicken breasts, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Crispy Panko Coated Ranch Chicken

  • 1 cup of panko style bread crumbs
  • 1/2 sleeve of saltine crackers , crushed
  • 3 tablespoons (or 1 packet) of dry Ranch Dressing and Seasoning Mix (like Hidden Valley)
  • 6 boneless, skinless or bone-in chicken breasts with skin
  • 1/4 teaspoon of Cajun seasoning , or to taste, optional
  • 1/4 to 1/2 cup of mayonnaise
  • 1/4 cup of butter , melted

Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and spray with non-stick spray set aside.

In a shallow pan, mix together the panko crumbs, cracker crumbs and ranch seasoning mix. Lightly season the chicken with Cajun seasoning, brush with mayonnaise and dredge in the panko mixture. Place on the prepared pan and drizzle with the melted butter. Bake at 375 degrees F for about 40 to 45 minutes for large boneless, skinless breasts, or about 50 minutes for bone-in, or until juices run clear and chicken reads 160 degrees F on an instant read thermometer, when measured in the thickest part of the breast. Pass quickly under the broiler to brown further, if desired.

Cook's Notes: For a quicker cook, pound boneless, skinless breasts to even thickness, or cut in half lengthwise and reduce cooking time to about 30 minutes, or until chicken reaches 160 degrees F on an instant read thermometer. May also pan fry in 2 tablespoons of vegetable oil for about 15 minutes total, turning once. For a whole, cut up chicken, double the coating ingredients and increase oven temperature to 400 degrees F, cooking for about 45 to 50 minutes.

To Air Fry: Air fryers vary in wattage by brand and size. You may need to adjust times for your brand. Pound chicken breasts to even thickness. Prepare as above, except substitute cooking oil spray for the butter. I recommend the EVO brand of oil sprayers. Preheat air fryer to 380 degrees for 3 minutes. Spray basket or racks and spray both sides of breaded chicken breasts. Cook, in batches if necessary, at 380 degrees F for 12 minutes longer, or until juices run clear when poked with knife tip or an instant read thermometer reads 165 degrees F, turning halfway and respraying. If chicken breasts are more than 3 to 4 ounces, you'll need to add more time.

Variations: Add 1/4 cup of Parmesan cheese for extra flavor. Season breasts with Cajun seasoning and add a couple of dashes of hot sauce to the mayonnaise. Also try a variety of toppings in place of the panko. Plain crushed cornflakes, finely crushed pretzels, potato chips and other crackers are all good though some will benefit from either pan frying or using a partial pan flash fry for added color. Other suggestions include cheesy crackers (like Hot and Spicy Cheez-its) or Goldfish crackers, crushed French fried onions (like French's), or try a combination of coatings.

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