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Ingredients
- 1 head Iceberg lettuce
- 4 Skinless Boneless Chicken Breasts
- 4 slices cooked bacon
- 1/2 Cup crumbled blue cheese
- Dressing:
- 1/2 Cup ranch dressing
- 1/2 Cup mayonaise
- 1/4 Cup Peggy’s Wing Sauce
Instructions
- Pound chicken out to desired thickness. Marinate in Peggy’s Wing Sauce 2 hours or overnight. Grill chicken then slice crosswise at an angle.
- Clean and cut head of lettuce into four wedges. Divide among four plates, and top with grilled chicken, dressing and crumbled blue cheese.