A plate of grilled chicken wedge salad with a crisp iceberg lettuce wedge, juicy grilled chicken slices, cherry tomatoes, crumbled blue cheese, and crispy bacon on a rustic wooden table. Drizzled with creamy ranch dressing and garnished with black pepper and chopped chives, with a serving fork lifting a bite. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Grilled Chicken Wedge

Portions:4
Total time 25 minuten
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Ingrediënten

  • 2 boneless skinless chicken breasts
  • 2 tbsp. extra-virgin olive oil plus more for drizzling
  • kosher salt
  • Freshly ground black pepper
  • ½ c. mayonnaise
  • 1 tbsp. red wine vinegar
  • 2 cloves garlic grated
  • ¼ c. diced red onion
  • 2 tbsp. minced chives plus more for garnish
  • 1 large head iceberg lettuce cut into 4 wedges
  • 2 avocados pitted and halved

Instructies

  • Preheat a grill or stovetop grill pan over high heat.
  • Rinse and dry chicken, then drizzle with olive oil and season with salt and pepper.
  • When grill or pan is very hot (almost smoking), place chicken on grill.
  • Cook until internal temperature is 165°, 5 per side.
  • Set aside to rest for 2 to 3, then shred using 2 forks.
  • Meanwhile, prepare dressing.
  • In a medium jar add mayonnaise, olive oil, red wine vinegar, garlic, red onion, chives, salt and pepper; shake well.
  • Keep in fridge until ready to serve.
  • Serve each iceberg wedge with half an avocado, a handful of shredded chicken and a drizzle of salad dressing.
  • Garnish with chives.
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Recipe Category Chicken / Salad
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