One of my favorite things to get when we go out to eat are wedge salads. There’s only a few places in our area that sell them, so I get one every time we go to those places. The Hubs never does, but that doesn’t stop him from picking at mine!
So my original plan was to make Buffalo Chicken Wedge Salads, using my Buffalo Seasoning. But then I started really thinking about what my favorite parts of the wedge salads are. The toppings. The blue cheese, the tomatoes, the chicken. The lettuce is just a vehicle for all that deliciousness. So why not cut the lettuce into round slices, and pile on more toppings?
So, naturally, that’s exactly what I did. And I might never make salad any other way. I want this for dinner again right now!
If you make this, snap a pic and hashtag it #messycountersfp. I’d love to see what you make.
Buffalo Chicken Salad Slices
1 lb chicken
2 tbsp Buffalo Seasoning
1-2 tbsp avocado oil
1 head iceberg lettuce
1 cup grape or cherry tomatoes, halved
2 large carrots, peeled and chopped (or ribboned with a peeler)
½-1 cup crumbled blue cheese (the more the merrier, right?)
½ cup ranch or blue cheese dressing.
Buffalo sauce (for basting chicken and drizzling over salad)
Salt and Pepper
Preheat your grill. If necessary, break your chicken down into thin cutlets (about ¼” thick), then coat in oil and buffalo seasoning. Grill the chicken until cooked through, about 5-7 minutes, flipping once.
While the chicken rests, slice the head of iceberg into round slices about ½” thick. Lay on plates, and then top with tomatoes, carrots, and cheese. Slice the chicken and place on top of salad. Drizzle with dressing and buffalo sauce, and sprinkle with salt and pepper. Enjoy!
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