Grilled Chicken Wedge Salad

Name: Grilled Chicken Wedge Salad with Blue Cheese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 2 tbsp avocado oil; 1/4 cup sweet BBQ rub; 1 tbsp cooking oil; 1 head iceberg lettuce; 1/2 cup ranch dressing; 1 cup grape tomatoes; 4 slices bacon, cooked and crumbled; 1/4 cup blue cheese crumbles

A hearty grilled chicken wedge salad combining juicy BBQ-rubbed chicken thighs with crisp iceberg lettuce, bacon, fresh tomatoes, and creamy blue cheese ranch. It's a complete, satisfying main-course salad that works for weeknight dinners or meal prep.

🌍American 🏷️Wedge salad 🏷️Grilled chicken salad 🏷️Chicken 🏷️Bacon Blue cheese

🏷️

🏷️Ranch dressing

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TikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1.5 lbs boneless, skinless chicken thighs
2 tbsp avocado oil
1/4 cup sweet BBQ rub
1 tbsp cooking oil
1 head iceberg lettuce
1/2 cup ranch dressing
1 cup grape tomatoes
4 slices bacon, cooked and crumbled
1/4 cup blue cheese crumbles

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Instructions

1
In a large bowl, combine the chicken thighs, avocado oil, and sweet BBQ rub.
2
Toss with your hands until the chicken is thoroughly and evenly coated with the seasoning.
3
Preheat a griddle or large skillet over medium heat and add a little cooking oil.
4
Place the seasoned chicken thighs on the hot griddle and cook until golden brown, caramelized, and cooked through, flipping once.
5
While the chicken cooks, prepare the lettuce by cutting the head of iceberg into four equal wedges.
6
To assemble, place a lettuce wedge on a plate.
7
Drizzle the wedge generously with ranch dressing.
8
Slice the cooked chicken thighs into strips.
9
Top the lettuce wedge with the sliced grilled chicken.
10
Arrange the halved grape tomatoes on and around the salad.
11
Sprinkle the crumbled bacon over the top.
12
Finish with a sprinkle of blue cheese crumbles and serve immediately.

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Tips & Notes

Pro tips

Pat chicken thighs dry and let them come to room temperature before grilling for even cooking and better crust formation.
Apply BBQ rub generously 15 minutes before grilling so it adheres; don't move thighs for the first 5–6 minutes to develop color.
Grill lettuce wedges cut-side down for 1–2 minutes if you prefer warm salad, or keep them chilled for classic crisp texture.
Cook bacon until very crispy so it stays crunchy on the salad; soft bacon releases moisture and wilts the greens.

Substitutions

Boneless, skinless chicken thighs → bone-in, skin-on thighs (add 3–5 minutes cooking time for deeper flavor)
Avocado oil → olive oil or vegetable oil (note: avocado oil has a higher smoke point, better for high-heat grilling)
Sweet BBQ rub → spicy Cajun rub or dry jerk seasoning (adjust ranch dressing tanginess accordingly)
Ranch dressing → blue cheese vinaigrette or Greek yogurt-based ranch (lighter, tangier alternative)

Storage & make-ahead

Store grilled chicken separately in an airtight container for up to 3 days; reheat gently in a 325°F oven for 5–8 minutes. Assemble salads fresh to keep lettuce crisp.

Equipment

grill or grill pan · meat thermometer

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier when grilled. If using breasts, pound to even thickness and reduce cooking time by 3–5 minutes to avoid drying out.

How do I know when the chicken is done?

Grill until internal temperature reaches 165°F (74°C) at the thickest part, or until juices run clear. Thighs take 12–15 minutes over medium-high heat.