Grilled Wedge Salad with Buffalo Chicken
Let's get grilling
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.
Categories
Cooking for 4 people
Ingredients
Blue Cheese Dressing:
-
low fat sour cream
8 ounces
-
mayo
2 tablespoons
-
garlic salt
⅛ teaspoon
-
fresh ground pepper to taste
-
boneless, skinless chicken thighs
1 pound
-
salt, pepper to taste (for the chicken)
-
Frank's RedHot, or your favorite hot sauce
1 cup
-
butter
½ stick
-
iceberg lettuce, cut in half
2 heads
-
cherry tomatoes
1 pint
-
bacon, precooked and chopped into small pieces
5 slices
-
blue cheese, crumbled
8 ounces
-
skewers or a grill basket
Credit: Recipe created by Robyn Lindars — Recipe Developer, Grilling Expert, Editor in Chief of Grill Girl Magazine and GrillGirl.com — on behalf of Kingsford and Masterbuilt
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