Iceberg Lettuce Recipe

Prepare lettuce

Remove any wilted outer leaves from the iceberg head. Rinse the head under cold water and pat dry with paper towels. Cut the head into quarters through the core, then slice each quarter crosswise into 1/2-inch strips (or chop into bite-sized pieces). Transfer to a large salad bowl.

Prepare vegetables

Wash the cucumber and cherry tomatoes. Peel the cucumber if desired; slice into half-moons about 1/4-inch thick. Halve the cherry tomatoes. Thinly slice the red onion into half-moons and separate into strips. Roughly chop the parsley. Add cucumber, tomatoes, red onion, and parsley to the bowl with the iceberg.

If using grilled chicken: season 2 chicken breasts with salt and pepper and grill over medium-high heat 6–7 minutes per side (internal temperature 165°F / 74°C). Let rest 5 minutes, then slice thinly. If using bacon: cook until crisp, drain on paper towels and crumble. Hard-boil eggs: place eggs in a saucepan, cover with cold water, bring to a boil, then simmer 9 minutes; transfer to ice bath, peel and quarter. Add chosen add-ins (chicken, bacon, eggs, cheese) to the salad bowl.

In a small bowl or jar, combine mayonnaise, Greek yogurt, lemon juice, Dijon mustard, olive oil, honey, minced garlic, salt, and black pepper. Whisk until smooth and emulsified (or close jar and shake vigorously). Taste and adjust seasoning — add up to 1 tsp more lemon juice for brightness, a pinch more salt, or a little water to thin to desired consistency.

Just before serving, drizzle about half the dressing over the salad and toss gently to coat the lettuce and other components evenly. Add more dressing to taste — typically 3–4 tablespoons per serving is a guideline depending on how dressed you like it.

Divide salad among plates or serve family-style. Garnish with extra parsley or crumbled cheese if using. Serve immediately so iceberg stays crisp.