Peggy’s Wedge Salad


  • 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


  • 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.

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