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1-1/2 pounds skinless boneless chicken breast
5oz mixed baby greens
1/2cup pecans, roasted
1/4cup raisins
1cup buttermilk
Rub chicken breasts with seasoning mixture saving 1-1/2 teaspoons for dressing, see below. Place chicken in a medium bowl.

Pour 1 cup of buttermilk over chicken, turning to coat. Refrigerate at least 30 minutes and up to 3 hours.

Prepare bargeque grill, 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.

Cut chicken on sharp diagonal into 1/2 inch strips.

Combine mixed greens, pecans, and raisins in a large bowl. Toss with enough dressing to coat, see below. Season with salt and pepper. Divide sald among 4 plates. Arrange chicken atop salads and serve.

2tsp salt
1/2tsp garlic powder
1/2tsp onion powder
1/2tsp dried thyme
1/2tsp dried oregano
1/2tsp ground black pepper
1/2tsp paprika
1/2tsp cayenne pepper
Mix all ingredients in a small bowl and blend.

3/4cup buttermilk
1/2cup mayonnaise
2tbsp chopped green onion
2tbsp chopped fresh parsley
1tbsp apple cider vinegar
1 garlic clove, minced
1/2tsp grated lemon peel
Whisk ingredients together with 1-1/2 teaspoons of seasoning mixture in a medium bowl until well blended.

May be prepared 1 day ahead, cover and refrigerate prior to use.