LEMOINE FAMILY RECIPES
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CAJUN CHICKEN SALAD - Judy LeMoine

1-1/2 pounds skinless boneless chicken breast 5 oz mixed baby greens 1/2 cup pecans, roasted 1/4 cup raisins 1 cup 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.

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

Mix all ingredients in a small bowl and blend.

SALAD DRESSING

3/4 cup buttermilk 1/2 cup mayonnaise 2 tbsp chopped green onion 2 tbsp chopped fresh parsley 1 tbsp apple cider vinegar 1 garlic clove, minced 1/2 tsp 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.