Wedge Salad with Turmeric Grilled Chicken & Nectevia Ranch Dressing

After an over-indulgent, decadent food filled Labor Day weekend, we love to eat light. And by light, I mean, salads.  However, I’m picky about my salads.  I’m not a fan of iceberg lettuce; I don’t eat boiled eggs; I don’t like seeds in my cucumbers; I want my peppers cut up super tiny; I don’t like store bought salad dressing, and the list could go on.  Interestingly, my husband is even pickier than me.  He must have meat in his salad; he loves boiled eggs; he’s not a fan of tomatoes or onions or peppers; he only eats honey mustard dressing, and he only likes iceberg lettuce.

We may seem like culinary opposites, but trust me, we’re not.  We just have different views of salad.  Over the years, I’ve learned how to work around our salad differences and have created salads that satisfy both palates.  This week’s wedge salad was no different.  In fact, it was a compromise between to stubborn foodies.

The Compromise

For me…tomatoes, green spring onions, seedless cucumbers, homemade ranch dressing, no eggs, crumbled blue cheese
For him…iceberg lettuce, grilled chicken, minimal tomatoes & onion, sweet ranch dressing made with Nectevia (stevia fortified agave)


1/2 head of iceberg lettuce-cut into fourths
2 Roma tomatoes-seeds removed and chopped
3 spring onions-chopped white & green parts
1/2 cucumber- seeds removed & cubed
2 boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp turmeric
olive oil for drizzling
1/4 c. blue cheese crumbles

6 oz. plain Greek yogurt
1/4 c. mayonnaise
2 tsp apple cider vinegar
1 tsp lemon juice
1 tsp capers-finely chopped
2 TBSP milk
1 1/2 tsp Nectevia by Steviva
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 tsp dried parsley
pinch of cayenne


In a small bowl, whisk together all ingredients.  Refrigerate until ready to use.

Cut half of a head of iceberg lettuce in half and that half into four sections.  Place two wedges onto each plate for a dinner serving and one wedge for an appetizer serving.  Sprinkle tomato, cucumbers, and onion around and on top of wedges. Drizzle salad with 2-3 TBSP of dressing.

Coat chicken breasts in salt, pepper, garlic powder, and turmeric.  Drizzle a cast iron skillet with olive oil and heat until almost smoking.  Sear chicken breasts in skillet for 2 minutes.  Flip and continue searing for 2 minutes.  Reduce heat to medium, cover, and continue cooking for another 5-7 minutes or until juices run clear. Exact time will depend on thickness of chicken breasts.  Remove breasts from skillet to rest for 3-5 minutes before slicing.  After resting, slice chicken against the grain of the meat, and place onto each salad.

Drizzle salad with 2-3 TBSP of more dressing and crumble on blue cheese dressing.

Makes 2 Dinner Salads or 4 Appetizer/First Course Salads


For more information about Steviva, check them out!







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