Wedge Salad with Turmeric Grilled Chicken & Nectevia Ranch Dressing

RatingDifficultyIntermediate

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Yields8 Servings
Prep Time30 minsCook Time10 minsTotal Time40 mins
Salad
 0.50 head of iceberg lettuce (cut into fourths)
 2 Roma tomatoes (seeds removed and chopped)
 3 spring onions (chopped white & green parts)
 0.50 cucumber (seeds removed & cubed)
 2 boneless skinless chicken breasts
 1 tsp salt
 0.50 tsp black pepper
 1 tsp garlic powder
 1 tsp turmeric
 olive oil (for drizzling)
 0.25 cup blue cheese crumbles
Dressing
 6 plain Greek yogurt
 0.25 cup mayonnaise
 2 tsp apple cider vinegar
 1 tsp lemon juice
 1 tsp capers (finely chopped)
 2 tbsp milk
 1.50 tsp Nectevia Original
 0.50 tsp salt
 0.50 tsp black pepper
 1 tsp garlic powder
 1 tsp onion powder
 2 tsp dried parsley
 pinch of cayenne
Dressing
1

In a small bowl, whisk together all ingredients.

2

Refrigerate until ready to use.

Salad
3

Cut half of a head of iceberg lettuce in half and that half into four sections.

4

Place two wedges onto each plate for a dinner serving and one wedge for an appetizer serving.

5

Sprinkle tomato, cucumbers, and onion around and on top of wedges.

6

Drizzle salad with 2-3 TBSP of dressing.

7

Coat chicken breasts in salt, pepper, garlic powder, and turmeric.

8

Drizzle a cast iron skillet with olive oil and heat until almost smoking.

9

Sear chicken breasts in skillet for 2 minutes. Flip and continue searing for 2 minutes.

10

Reduce heat to medium, cover, and continue cooking for another 5-7 minutes or until juices run clear. Exact time will depend on thickness of chicken breasts.

11

Remove breasts from skillet to rest for 3-5 minutes before slicing. After resting, slice chicken against the grain of the meat, and place onto each salad.

12

Drizzle salad with 2-3 TBSP of more dressing and crumble on blue cheese dressing.

Ingredients

Salad
 0.50 head of iceberg lettuce (cut into fourths)
 2 Roma tomatoes (seeds removed and chopped)
 3 spring onions (chopped white & green parts)
 0.50 cucumber (seeds removed & cubed)
 2 boneless skinless chicken breasts
 1 tsp salt
 0.50 tsp black pepper
 1 tsp garlic powder
 1 tsp turmeric
 olive oil (for drizzling)
 0.25 cup blue cheese crumbles
Dressing
 6 plain Greek yogurt
 0.25 cup mayonnaise
 2 tsp apple cider vinegar
 1 tsp lemon juice
 1 tsp capers (finely chopped)
 2 tbsp milk
 1.50 tsp Nectevia Original
 0.50 tsp salt
 0.50 tsp black pepper
 1 tsp garlic powder
 1 tsp onion powder
 2 tsp dried parsley
 pinch of cayenne

Directions

Dressing
1

In a small bowl, whisk together all ingredients.

2

Refrigerate until ready to use.

Salad
3

Cut half of a head of iceberg lettuce in half and that half into four sections.

4

Place two wedges onto each plate for a dinner serving and one wedge for an appetizer serving.

5

Sprinkle tomato, cucumbers, and onion around and on top of wedges.

6

Drizzle salad with 2-3 TBSP of dressing.

7

Coat chicken breasts in salt, pepper, garlic powder, and turmeric.

8

Drizzle a cast iron skillet with olive oil and heat until almost smoking.

9

Sear chicken breasts in skillet for 2 minutes. Flip and continue searing for 2 minutes.

10

Reduce heat to medium, cover, and continue cooking for another 5-7 minutes or until juices run clear. Exact time will depend on thickness of chicken breasts.

11

Remove breasts from skillet to rest for 3-5 minutes before slicing. After resting, slice chicken against the grain of the meat, and place onto each salad.

12

Drizzle salad with 2-3 TBSP of more dressing and crumble on blue cheese dressing.

Wedge Salad with Turmeric Grilled Chicken & Nectevia Ranch Dressing


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