Wedge Salad with Turmeric Grilled Chicken & Nectevia Ranch Dressing

Wedge Salad with Turmeric Grilled Chicken & Nectevia Ranch Dressing

RatingDifficultyIntermediate

TweetSaveShare
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


Newsletter SignUp

You have taken the first step in becoming Steviva Brands VIP. We are so happy to have you. Now it’s time to take the next step by entering your information.

  • Get the deepest discounts on our products.
  • Get exclusive VIP access to Steviva staff for recipes
Close this popup

Enter your email below to receive 10% off your first purchase.