Ultimate Wedge Salad

Summer corn, grilled chicken, basil, and vine-ripened tomatoes adorn this take on the classic Iceberg Wedge Salad with creamy, rich bleu cheese dressing to glue it all together. Delicious? Yes. Decadent? Absolutely. Healthy? We won't tell if you won't.

Ultimate Wedge Salad

Serves 4

For the Dressing

1/4 cup fat-free mayonnaise

1/4 cup low-fat sour cream

1 tablespoon fat-free buttermilk or milk

1 tablespoon lemon juice

1/4 teaspoon freshly ground black pepper

3 tablespoons bleu cheese crumbles, separated

For the Salad

1 head iceberg lettuce, quartered, stem removed, rinsed and patted dry

2 ears of corn, kernels removed, or 1 cup frozen corn kernels, thawed

1 cup cherry tomatoes, halved

1 6-ounce chicken breast, grilled or broiled, then sliced

4 slices cooked turkey bacon, crumbled

2 tablespoons thinly sliced basil leaves

1 tablespoon lemon juice

Salt and pepper to taste

In a mini chopper combine the mayonnaise, sour cream, milk, lemon juice, pepper, and 1 tablespoon of bleu cheese. Pulse until smooth. Transfer the dressing to a bowl, then stir in the remaining 2 tablespoons of bleu cheese. Set aside.

In a medium bowl combine the corn, tomatoes, chicken, turkey bacon, basil, lemon juice, salt and pepper.

Lay out 4 plates. Place one wedge of iceberg lettuce onto each plate. Divide the dressing evenly among the salads, spooning about 3 tablespoons onto each iceberg wedge.

Divide the chicken mixture evenly amongst the salads, spooning an equal portion onto each wedge of lettuce. Serve immediately.

Nutritional Information (all nutritional information is approximate)
Per Serving:

• Calories: 248
• Fat: 8 grams
• Carbohydrate: 16 grams
• Fiber: 4 grams
• Protein: 26 grams