Chicken wedge salad with apple, walnuts & lemon-blue cheese dressing [Recipe]


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Reprinted from Blue Apron

Wedge salad is a classic American dish that was created in the 1920s and was nearly ubiquitous on restaurant menus by the 1950s. Although its popularity dwindled by the 1970s, many modern restaurants are reinventing this classic salad. The mid-century recipes consisted of a wedge of iceberg lettuce, herbs and a creamy dressing, whereas today, there are limitless options.

Makes 2 servings; about 675 calories per serving


  • 2 chicken breasts
  • 1 head iceberg lettuce
  • 1 Fuji apple
  • 1 bunch tarragon
  • 1 bunch chives
  • 2 slices bacon
  • 1 lemon
  • 1 clove garlic
  • 2 ounces walnuts
  • 2 ounces blue cheese
  • 1/4 cup mayonnaise



1. Prepare the ingredients.

Wash and dry the fresh produce. Mince the chives. Pick the tarragon leaves off the stems, and roughly chop. Peel and chop the garlic, smashing until it resembles a paste. Remove the outer layer of the iceberg lettuce; then cut the head into quarters and remove the core with a small knife. Cut the lemon into quarters and remove the seeds. Dice the apple; then top with the juice from 1 lemon wedge to prevent browning. Chop the bacon. Roughly chop the walnuts. 


2. Toast the walnuts.

Add the walnuts to a dry pan. Heat the pan on high for 1 to 2 minutes, or until the walnuts become fragrant, stirring occasionally. Transfer the toasted walnuts to a small bowl. Wipe out the pan. 


3. Cook the bacon.

In the same pan, cook the chopped bacon for 3 to 5 minutes, or until crispy. Transfer to a paper towel-lined plate, leaving any drippings in the pan. 


4. Cook the chicken.

Season the chicken with salt and pepper on both sides. Heat the pan with the reserved bacon fat on medium until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until golden brown and cooked through. (Loosely cover the pan with aluminum foil to help the chicken cook faster.) Transfer to a plate to cool. 


5. Make the lemon-blue cheese dressing.

While the chicken is cooking, make the dressing. In a small bowl, combine the mayonnaise, blue cheese, garlic paste and the juice from the remaining lemon wedges, and season with salt and pepper to taste. Add 1 tablespoon of water to create a loose dressing. 


6. Chop the chicken & plate your dish.

When the cooked chicken is cool enough to handle, chop into bite-sized pieces. To plate your dish, place 1 to 2 iceberg wedges on each plate and season with salt, pepper and olive oil. Top the lettuce with the chopped chicken, bacon, chives, tarragon, apples and toasted walnuts; then drizzle some of the lemon-blue cheese dressing over the salad. Enjoy! 


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