Wednesday, January 16, 2013

Citrus Chicken 10 Layer Salad



Homemade Creole Buttermilk Ranch Dressing!



As I stated in my previous post, Chopped Pasta Salad, I love salad. I try to make at minimum one salad a week.

This week I decided to make citrus marinated grilled chicken with 10 layers of goodness and homemade buttermilk ranch dressing.


I love ranch dressing and this was so simple to do. I used buttermilk, light mayonnaise, a little sour cream, hot sauce, fresh thyme, black pepper, garlic and onion powder and a little creole seasoning.  


Once you prep all the veggies, the dressing goes together in about 2 minutes and then you can chow down.

Citrus Chicken 10 Layer Salad

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4-6

Citrus Chicken

6 chicken tenders
1/2 tbsp. oregano
1/2 tbsp. creole seasoning or seasoning salt
1 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. chili powder
1 lemon, zested, juiced
1 lime, zested, juice
3 tbsp. extra virgin oil + more to grill

For the Creole Buttermilk Ranch Dressing

1 c. buttermilk
1/2 c. mayonnaise
1/2 c. sour cream or Greek yogurt
2 tsp. fresh thyme
1 1/2 tsp. black pepper
1 tsp. onion powder
1 tsp. creole seasoning
1 tsp. garlic powder
1 tsp. hot sauce

For the Salad:

4 c. mixed salad greens
1 head of broccoli, blanched, shocked in cold water
1 can of chickpeas, drained, rinsed
1/2 c. jack cheese, shredded
1/2 c. cheddar cheese, grated
1 c. shredded carrots
1 cucumber, peeled, seeded, sliced
1 small container of grape tomatoes
chicken breast, grilled, chopped
ranch dressing


Directions:

To prepare the dressing, in a medium bowl whisk everything well, refrigerate until ready to use.

Rinse chicken and in a large bowl add all seasonings, zest and juice of lemon and limes and 3 tablespoons of extra virgin olive oil. Mix well, cover, and marinate in the refrigerator for at least 30 minutes.


Remove chicken from refrigerator and in a large grill pan heat about 1 tablespoon of extra virgin olive oil over medium high heat. Grill chicken for 7 minutes per side or until chicken is no longer pink inside.

Allow chicken to rest while you prep the vegetables and dressing.

To prepare the salad, place ranch dressing at the bottom of a large jar or salad bowl, layer in whatever order your prefer, remember to not place salad greens directly on top of dressing so they will not wilt.

I always place broccoli or tomatoes first because I like my broccoli to soak up the dressing. Refrigerate salad until ready to serve. Toss and enjoy.




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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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