Ingredients

• 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
• 1 3/4 cups buttermilk
• 1/2 cup mayonnaise
• 2 tablespoons chopped green onions
• 2 tablespoons chopped fresh parsley
• 1 tablespoon apple cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon grated lemon, rind of
• 1 1/2 lbs boneless skinless chicken breast halves
• 1 package baby mixed greens (I used fresh Romaine)
• 1/2 cup pecans, toasted
• 1/4 cup raisins (I used golden)

Instructions

1. --MakeSeasoning--.

2. Mix all ingredients in a small bowl to blend.

3. --MakeSalad Dressing--.

4. Whisk 3/4 cup of the buttermilk, mayonnaise, chopped green onion, fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 tsp of the Seasoning Mixture in medium bowl until well blended.

5. Season dressing to taste with salt and pepper.

6. --Then--.

7. Rub remaining seasoning mixture onto chicken.

8. Place chicken in medium bowl.

9. Pour remaining 1 cup buttermilk over chicken, turning to coat.

10. Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.

11. Prepare the grill (medium-high heat).

12. Remove chicken from buttermilk shaking off excess.

13. Grill chicken until just cooked through, about 5 minutes per side.

14. Transfer chicken to cutting board and let rest 5 minutes.

15. Combine greens, pecans, and raisins in a large bowl.

16. Toss with enough dressing to coat.

17. Season salad with salt and pepper, if desired.

18. Divide salad among 4 plates.

19. Cut chicken on sharp diagonal into 1/2-inch-thick slices.

20. Arrange atop salads and serve.