Todd’s Chopped Wedge Recipe

Prepare and marinate

Pat chicken breasts dry. In a small bowl combine olive oil, garlic powder, smoked paprika, kosher salt, black pepper and lemon juice. Rub the mixture evenly over both sides of the chicken. Let rest at room temperature for 15 minutes (or refrigerate up to 2 hours).

Grill the chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Grill chicken 5–7 minutes per side, until an instant-read thermometer registers 165°F (74°C) in the thickest part. Remove from heat and let rest 5 minutes to retain juices.

Dice the chicken

Slice the rested chicken into thin strips, then chop into bite-sized dice (approximately 1/2-inch pieces). Keep warm.

In a bowl whisk together mayonnaise, buttermilk and sour cream until smooth. Add chopped chives, parsley, minced garlic, dried dill, salt, black pepper and lemon juice. Taste and adjust seasoning—add more buttermilk for a thinner dressing or more mayo for thickness. Chill at least 15 minutes to let flavors meld.

Prepare the lettuces: Remove any wilted outer leaves from the iceberg and romaine. Quarter the iceberg (and romaine if using) and rinse under cold water. Spin or pat dry thoroughly.

For a chopped wedge style: Stack the cooled, quartered iceberg pieces and coarsely chop into approximately 1–1.5 inch pieces so you have bite-sized wedge chunks rather than whole wedges. If you prefer more classic wedge look, leave quarters whole. Place chopped lettuce in a large mixing bowl.

Prepare vegetables and toppings: Halve the cherry tomatoes. Peel and thinly slice the cucumber into half-moons. Thinly slice the red onion. Add cherry tomatoes, cucumber, red onion and chopped bacon to the bowl with the lettuce. Add the diced grilled chicken and gently toss to combine.

Plate the salad: Divide the chopped wedge mixture among 4 plates (or serve family-style). Spoon 2–3 tablespoons of the chilled buttermilk ranch over each portion, then sprinkle each with about 3 tablespoons of blue cheese crumbles.

Garnish and serve: Drizzle a small amount of extra virgin olive oil over each salad and finish with a grind of coarse cracked black pepper and a light sprinkle of chopped parsley. Serve immediately with lemon wedges on the side for optional brightening squeeze.