STEVEN RAICHLEN
I don't know if this is in one of his cookbooks, but I got it from Bon Appetit mag. July 2001. (Yes, I have copy of the original article.)
Grilled Cajun Chicken Salad with Spicy Ranch Dressing
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 cups buttermilk
1/2 cup mayonnaise
2 TB. chopped green onion
2 TB. chopped fresh parsley
1 TB. apple cider vinegar
1 garlic clove, minced
1/2 tsp. grated lemon peel
1 1/2 lbs. skinless, boneless chicken breast halves
1 5 oz. package mixed baby greens
1/2 cup pecans, toasted
1/4 cup raisins
Seasoning: Mix all ingredients in small bowl to blend.
Salad Dressing: Whisk 3/4 cup buttermilk, mayonnaise, chopped green onion, chopped fresh parsley, vinegar, garlic, lemon peel and 1 1/2 tsp. seasoning mixture in medium bowl until well blended. Season dressing with salt and pepper to taste
1. 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.
2. Prepare barbecue (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.
3. 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" thick slices. Arrange atop salads and serve.
Just found this, back in 6-14-08, erin elizabeth posted this in my cooking game (SGOTW #110) Looks like we both like Raichlen.
I don't know if this is in one of his cookbooks, but I got it from Bon Appetit mag. July 2001. (Yes, I have copy of the original article.)
Grilled Cajun Chicken Salad with Spicy Ranch Dressing
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 cups buttermilk
1/2 cup mayonnaise
2 TB. chopped green onion
2 TB. chopped fresh parsley
1 TB. apple cider vinegar
1 garlic clove, minced
1/2 tsp. grated lemon peel
1 1/2 lbs. skinless, boneless chicken breast halves
1 5 oz. package mixed baby greens
1/2 cup pecans, toasted
1/4 cup raisins
Seasoning: Mix all ingredients in small bowl to blend.
Salad Dressing: Whisk 3/4 cup buttermilk, mayonnaise, chopped green onion, chopped fresh parsley, vinegar, garlic, lemon peel and 1 1/2 tsp. seasoning mixture in medium bowl until well blended. Season dressing with salt and pepper to taste
1. 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.
2. Prepare barbecue (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.
3. 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" thick slices. Arrange atop salads and serve.
Just found this, back in 6-14-08, erin elizabeth posted this in my cooking game (SGOTW #110) Looks like we both like Raichlen.
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