|CAJUN CHICKEN SALAD - Judy LeMoine|
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.
Mix all ingredients in a small bowl and blend.|
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.