Peggy’s Wedge Salad

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.