Wedge Salad Recipe
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Our Wedge Salad Recipe with blue cheese dressing, crispy bacon, and tender chicken is a satisfying and flavorful salad that’s perfect for lunch or dinner! This classic salad recipe combines crisp iceberg lettuce with a creamy buttermilk blue cheese dressing, savory bacon bits, and juicy chicken for a hearty and delicious meal.
The result is a salad that’s packed with flavor and texture, from the crisp lettuce to the tangy dressing and savory bacon and chicken. Whether you’re looking for a quick and easy lunch or a satisfying dinner, this iceberg lettuce wedge salad is sure to hit the spot!
Table of Contents
Ingredients
- 1 large iceberg lettuce chopped into wedges
- 1 cup grape tomatoes halved
- 4 strips bacon
- 2 boneless skinless chicken breasts
- 1/3 cup buttermilk
- 2 tablespoons sour cream
- 1 teaspoon garlic powder
- 1 tablespoon fresh dill chopped
- 3 tablespoons blue cheese crumbled
- 1/2 teaspoon Kosher salt divided
- 1/4 teaspoon freshly cracked black pepper divided
How To Make
To prepare this chicken blt salad, begin by preheating your oven to 400°F. While the oven is heating up, season your chicken breasts with salt and pepper, and place them on a baking sheet. Place the bacon strips on a separate baking sheet. Place both sheets in the oven and let the bacon cook for about 15-20 minutes, and the chicken for 20-25 minutes or until it reaches an internal temperature of 165°F. Once cooked, allow the bacon to cool, then crumble it into small pieces. Let the chicken cool for 5 minutes, then slice it.
Next, it’s time to make the dressing. In a mixing bowl, whisk together the buttermilk, sour cream, garlic powder, dill, blue cheese, salt, and pepper. Ensure that all the ingredients are well combined to create a flavorful dressing.
Now it’s time to assemble the salad. Take the iceberg lettuce head and cut it into wedges. Place the lettuce wedges on a platter or individual plates. Layer on the cherry tomatoes, crumbled bacon, and sliced chicken, distributing them evenly across the lettuce wedges. Drizzle the buttermilk blue cheese dressing over the salad, ensuring that each wedge is generously coated. If desired, garnish the salad with additional dill and blue cheese. Season with additional salt and pepper to taste.
The wedge salad is now ready to be enjoyed. Serve it immediately as an appetizer or as a refreshing side dish to complement your main course.
Tips and Tricks
Here are some tips and tricks to make your wedge salad even more delicious:
- Choose a fresh and crisp iceberg lettuce head: Look for a lettuce head that is firm, with vibrant green leaves. The crispness of the lettuce adds to the overall texture of the salad.
- Chill the lettuce: Place the lettuce head in the refrigerator for a couple of hours before serving. Chilled lettuce adds a refreshing element to the salad.
- Crisp up the bacon: For extra crispy bacon, bake it on a wire rack set over a baking sheet. This allows the bacon to cook evenly and become perfectly crispy.
- Customize the toppings: While bacon, cherry tomatoes, and blue cheese are classic toppings for a wedge salad, feel free to add your own twist. You can include additional ingredients such as avocado slices, red onion, hard-boiled eggs, or even grilled chicken or shrimp for added protein.
- Serve the dressing on the side: If you’re serving the wedge salad for a gathering or buffet-style meal, consider serving the dressing on the side. This allows each person to add their desired amount of dressing and prevents the lettuce from getting soggy.
- Use a sharp knife: When cutting the lettuce into wedges, use a sharp knife to make clean cuts without crushing the lettuce. A sharp knife will also help you slice the chicken evenly.
- Add a touch of acidity: If you prefer a slightly tangy flavor, squeeze a little lemon juice over the salad just before serving. The acidity adds brightness and enhances the flavors of the ingredients.
- Plate with care: When arranging the salad on a platter or individual plates, take your time to present it attractively. Arrange the lettuce wedges neatly and place the toppings evenly across each wedge for a visually appealing presentation.
- Enjoy it promptly: The freshness and crispness of the salad are best experienced when enjoyed immediately after assembly. Serve the wedge salad as soon as it’s ready to preserve its texture and flavors.
FAQ
While iceberg lettuce is the traditional choice for a wedge salad, you can also use other types of lettuce, such as romaine or butter lettuce. These varieties offer a different flavor profile and texture, but still work well as a base for the salad.
Absolutely! To make a vegetarian version, omit the bacon and chicken. Instead, you can add vegetarian alternatives like tempeh bacon, smoked tofu, or grilled vegetables to provide smoky flavors and protein.
Yes, if you’re not a fan of blue cheese, you can substitute it with other cheeses that you prefer. Some popular alternatives include crumbled feta cheese, shredded cheddar cheese, or grated Parmesan cheese
To prevent the lettuce from wilting, it’s important to keep it chilled until serving. Store the lettuce in the refrigerator before cutting it into wedges. Additionally, you can place the serving platter or plates in the refrigerator for a short time before assembling the salad to help keep the lettuce crisp.
Yes, if you prefer convenience, you can use store-bought dressings instead of making your own. Choose a dressing that complements the flavors of the salad, such as a creamy ranch or a tangy vinaigrette. Just remember to adjust the amount of dressing according to your preference.
Storage Instructions
Storage Instructions & Using Leftovers
If you have leftover wedge salad, you can store it properly to enjoy later. Here’s how:
- Remove any toppings that may get soggy, such as bacon or croutons, and store them separately.
- Place the leftover lettuce wedges in an airtight container or wrap them tightly with plastic wrap.
- Store the dressing in a separate container, tightly sealed.
- Refrigerate both the lettuce and dressing for up to 2-3 days.
When you’re ready to enjoy the leftover wedge salad, reassemble it by adding the toppings and dressing just before serving. This will help maintain the freshness and texture of the ingredients.
Leftover Ideas
If you want to repurpose the leftover wedge salad, here are a couple ideas:
Chopped Salad: Chop the leftover lettuce wedges into smaller pieces and toss them with some additional fresh vegetables, such as cucumber, bell peppers, or cherry tomatoes. Add a protein of your choice, like grilled chicken or shrimp, and toss everything with the dressing. You can create a delicious chopped salad with the leftover ingredients.
Wrap or Sandwich Filling: Use the leftover chicken and bacon as fillings for wraps or sandwiches. Add some sliced avocado, tomato, and lettuce, and drizzle the dressing over it for added flavor.
Salad Topping: Chop the leftover lettuce into smaller pieces and use it as a topping for other salads. It can add a crisp and refreshing element to a mixed greens salad or even a grain bowl.
Remember to adjust the flavors and seasoning as needed when repurposing the salad. Get creative and experiment with different combinations to create new and delicious meals using the leftover wedge salad.
More Salad Recipes
Wedge Salad Recipe
Ingredients
- 1 large iceberg lettuce chopped into wedges
- 1 cup grape tomatoes halved
- 4 strips bacon
- 2 boneless skinless chicken breasts
- 1/3 cup buttermilk
- 2 tablespoons sour cream
- 1 teaspoon garlic powder
- 1 tablespoon fresh dill chopped
- 3 tablespoons blue cheese crumbled
- 1/2 teaspoon Kosher salt divided
- 1/4 teaspoon freshly cracked black pepper divided
Instructions
- Preheat the oven. Preheat the oven to 400°F.
- Cook the chicken and bacon. Season the chicken breasts with salt and pepper. Place onto a baking sheet. Add the bacon strips to a separate baking sheet. Place both into the oven. The bacon will cook for 15-20 minutes and the chicken for 20-25 minutes or until the internal temperature hits 165°F. Let the bacon cool then crumble. Let the chicken cool for 5 minutes then slice.
- Make the dressing. In a mixing bowl whisk together the buttermilk, sour cream, garlic powder, dill, blue cheese, salt, and pepper.
- Build the salad. Add the lettuce wedges to a plater. Layer on the tomatoes, crumbled bacon and sliced chicken. Drizzle the buttermilk blue cheese dressing onto the salad. Garnish with additional dill and blue cheese if desired. along with additional salt and pepper.
