Chicken and Bacon Wedge Salad with
Blue Cheese Dressing

Prep Time
5 Minutes
Cook Time
11 Minutes
Per Serving
6 People
350 Per Serving

Primary Protein

Oven Roasted

Alternative Protein

Grilled Chicken


  • 2-8oz Bag John Soules Foods Oven Roasted, Diced Chicken
  • 4 Slices Bacon, chopped
  • 1 Cup Cherry Tomatoes (Diced)
  • 1 Cup Blue Cheese Dressing
  • ½ Cup Blue Cheese Crumbles, such as Roquefort or a lighter Gorgonzola
  • 1 Large Head of Iceberg Lettuce, rinsed and drained
  • ¼ tsp Salt and Pepper

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  1. Cook bacon until crispy and set aside on a paper towel. Discard all but 1 tablespoon of
    bacon grease.
  2. In the same skillet used for the Bacon, add the Oven Roasted Chicken, heat until
    chicken is warm (4-6 minutes)
  3. Cut the head of iceberg lettuce from top to bottom into 6 wedges and remove the core
    from each wedge to create lettuce bowls.
  4. Spoon chicken into the lettuce bowls.
  5. Top with blue cheese crumbles, diced tomatoes, and chopped bacon.
  6. Drizzle with dressing to taste.
  7. Add salt and freshly ground pepper to taste.
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