In a small bowl, whisk together all ingredients.
Refrigerate until ready to use.
Cut half of a head of iceberg lettuce in half and that half into four sections.
Place two wedges onto each plate for a dinner serving and one wedge for an appetizer serving.
Sprinkle tomato, cucumbers, and onion around and on top of wedges.
Drizzle salad with 2-3 TBSP of dressing.
Coat chicken breasts in salt, pepper, garlic powder, and turmeric.
Drizzle a cast iron skillet with olive oil and heat until almost smoking.
Sear chicken breasts in skillet for 2 minutes. Flip and continue searing for 2 minutes.
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.
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.
Drizzle salad with 2-3 TBSP of more dressing and crumble on blue cheese dressing.
Serving Size 1 serving
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.