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Grilled Wedge Salad with Buffalo Chicken

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  • Yields: 4 Servings
  • Cook time: 20 minutes
  • Prep time: 10 minutes


Blue Cheese Dressing:
  • 8 ounces low fat sour cream
  • 2 tablespoons mayo
  • ⅛ teaspoon garlic salt
  • fresh ground pepper to taste
  • 1 pound boneless, skinless chicken thighs
  • salt, pepper to taste (for the chicken)
  • 1 cup Frank's RedHot, or your favorite hot sauce
  • ½ stick butter
  • 2 heads iceberg lettuce, cut in half
  • 1 pint cherry tomatoes
  • 5 slices bacon, precooked and chopped into small pieces
  • 8 ounces blue cheese, crumbled
  • skewers or a grill basket


  1. Load Kingsford® Charcoal with Applewood into your Masterbuilt Gravity Series 800 and set to 400°F.
  2. Combine blue cheese dressing ingredients and store in fridge until ready to serve.
  3. Meanwhile, place the hot sauce and butter in a sauce pot, set it over the grill and let it simmer.
  4. Sprinkle the chicken thighs with salt and pepper and add to the grill. Grill until the internal temp has reached 165°F.
  5. Add the halved lettuce wedges and tomatoes to the grill using the skewers or grill basket, and let them grill until char marks have formed.
  6. Remove everything from the grill.
  7. Chop the chicken up and place in a bowl and coat with the buffalo sauce.
  8. Plate a grilled iceberg wedge on a plate and layer with the grilled tomatoes, bacon, and a large dollop of blue cheese dressing. Add the buffalo chicken to the salad.

For safe meat preparation, reference the USDA website.

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