Post by chief_cook2 on Jul 3, 2003 7:38:58 GMT -6
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:
1-3/4 cups buttermilk
1/2 cup mayonnaise
2 tablespoons chopped green onion
2 tablespoons chopped fresh parsley
1 tablespoon apple cider vinegar
1 garlic clove, minced
1/2 teaspoon grated lemon peel
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
Make seasoning: Mix all ingredients in small bowl to blend.
Make salad dressing: Whisk 3/4 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. 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. Makes 4 servings.