Name: The Feed Sack North Augusta, SCs Buff Chix Wedge Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 each iceberg lettuce wedges; 1 cups cherry tomatoes; 4 slices crispy cooked bacon, chopped; 2 tbsp scallions (green onions), thinly sliced; 1 cups crumbled blue cheese or feta; 1 tbsp fresh parsley, chopped; 2 pieces boneless skinless chicken breasts (or thighs); 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tbsp olive oil; 2 tbsp unsalted butter; 4 tbsp hot sauce (Frank's RedHot or similar); 1 cup mayonnaise; 1 cup buttermilk; 2 tbsp sour cream; 1 tbsp lemon juice; 1 tsp white wine vinegar; 1 tsp garlic, minced; 1 tsp dried dill; 1 tsp salt; 0.5 tsp black pepper; 1 tsp extra hot sauce; 2 each lemon wedges

Method

Buffalo Chicken

Prep chicken

Pat chicken dry and season both sides with 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder.

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook 5-7 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Remove chicken to a plate and let rest 5 minutes.

Make buffalo sauce & toss

In the same skillet over low heat, melt 2 tablespoons butter. Stir in 4 tablespoons hot sauce until combined and warm. Slice or shred the rested chicken into bite-sized strips, transfer to a bowl, and toss with the warm buffalo sauce to coat evenly.

Dressing

In a medium bowl whisk together 1 cup mayonnaise, 1 cup buttermilk, 2 tablespoons sour cream, 1 tablespoon lemon juice, 1 teaspoon white wine vinegar, 1 teaspoon minced garlic, 1 teaspoon dried dill, 1 teaspoon salt and 1/2 teaspoon black pepper until smooth. Taste and adjust seasoning—if you prefer thinner dressing, add more buttermilk 1 tablespoon at a time. Chill in refrigerator while assembling salad for at least 15 minutes.

Salad assembly

Prepare wedges: Remove any loose outer leaves from 2 heads of iceberg lettuce and cut each into quarters to make wedges (you should have 4 wedges). Pat dry with paper towels to remove excess moisture so dressing adheres.

Plate wedges: Place two wedges per serving (or one wedge per plate if serving 4) on chilled plates, cut-side up so leaves stay together.

Top each wedge with cherry tomatoes (about 1/2 cup per two wedges), sprinkle chopped crispy bacon (about 2 slices worth per two wedges), scatter crumbled blue cheese (about 1/4 cup per two wedges) and sliced scallions. Spoon or drizzle 3-4 tablespoons of the chilled buttermilk dressing over each wedge, letting some run into the cut center.

Add buffalo chicken: Divide the sauced buffalo chicken evenly and place a generous portion (about 1/2 of the prepared chicken per serving if making 2 servings) on top of each wedge so some pieces cascade down the side.

Finish and garnish: Sprinkle chopped parsley over the top, add extra crumbled cheese if desired, and offer extra hot sauce and lemon wedges on the side.

Serve

Serve immediately while chicken is warm. Provide forks and knives; recommend enjoying with extra dressing and hot sauce to taste.