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Buffalo Chicken Wedge with Artisan Baby Iceberg

Products Used: Artisan Baby Iceberg
Ingredients
  • ½ cup Blue Cheese dressing
  • ¼ cup Frank’s Buffalo Sauce
  • 1 tbsp. Tanimura & Antle Parsley, finely chopped  
  • 3 cups cooked chicken
  • 2 heads Tanimura & Antle Artisan® Baby Iceberg, halved
  • 1 stalk Tanimura & Antle Celery, thinly sliced
  • 1 cup Red Cabbage, shredded
  • 1 cup Carrot, shredded
  • 1 chicken breast
  • 1/4 tbsp. fresh cut pepper
  • 1/4 tbsp. salt
  • ¼ tbsp. garlic powder
  • ¼ tbsp. onion powder
  • 1 tbsp. avocado oil
Directions
  1. Cook the Chicken: Preheat a skillet over medium heat and add 1 tbsp. of avocado oil. Season the chicken with salt, pepper, garlic powder, and onion powder on both sides. Place the chicken breast in the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Set aside the chicken and let it rest for 5 minutes. Shred the chicken into bite-sized pieces.
  2. While the chicken is cooking, prepare your vegetables: shred the carrots and red cabbage, thinly slice the celery, and finely chop the parsley for garnish. Then cut the heads of iceberg in half. 
  3. Toss the shredded chicken breast in ¼ cup of the Frank’s Buffalo Sauce in a bowl and mix. In a separate bowl, mix your favorite Blue Cheese dressing and the rest of the Frank’s Buffalo Sauce together for the dressing.
  4. Assemble the wedges on a plate. Top your halves of iceberg with the Buffalo Blue Cheese dressing, then add the shredded red cabbage and carrots, thinly sliced celery and buffalo chicken. Garnish with the finely chopped parsley and add fresh cracked pepper- Enjoy!