Blue Cheese Wedge Salad Skewers with BBQ Chicken

Continuing on with the idea of lighter appetizers I decided to try to put a wedge salad on a skewer.  I love buttermilk blue cheese dressing and making your own gives this dish a fresh quality to it.  My friends and I recently got together for a night of cooking, which we try to do once a month, and one them brought a blue cheese wedge salad with sliced radishes on it for a garnish.  That little bit of color and added crunch really made the salad, I thought, so I borrowed that idea for these skewers as well.  The blue cheese dressing I made uses buttermilk and sour cream and mayonnaise and is the perfect balance of creamy and tangy with a hint of blue cheese and adding the chives at the end gives it a beautiful touch of green and lets everyone know it’s homemade with love.  This really is a simple and quick appetizer idea that I hope you try for your next girls night or football party or whatever it may be….

  1. Combine all the ingredients for the dressing, except the chopped chives, into a food processor.  Blend until well combined.  Taste for season and adjust if necessary.  Place in a serving bowl and stir in 2 tablespoons of the chopped chives and refrigerate until ready to serve.  Can be done 2 days in advance.
  2. Preheat grill or grill pan to medium high and rub with a little canola oil to prevent sticking.  Season each side of the chicken breasts with salt and pepper and a small amount of the BBQ sauce. Place the chicken on the hot grill and cook for 6-7 minutes on the first side without moving the chicken, flip and continue to cook for 5-6 minutes on the second side and begin basting with additional sauce.  Flip again to baste the other side and cook until just done and still juicy.  Remove and let rest before cutting into ½ inch cubes, adding more sauce as you cut it, if desired.
  3. In a large bowl lightly toss about 2 tablespoons of the dressing with the chunks of wedges of the iceberg lettuce.  They won’t stay completely intact.
  4. Assemble skewers by threading in any order desired, 1 radish, 1 piece chicken, a few lettuce leaves, and then repeat once again.  Place on a platter and serve with remaining blue cheese dressing.  Garnish with final tablespoon chopped chives and crumbled blue cheese.
1 lb boneless, skinless chicken breasts

½ cup sweet and spicy BBQ sauce, divided

5-6 radishes, sliced

½ head iceberg lettuce, cut into 1 inch chunks, keeping some the leaves together

12 6-inch skewers

Blue Cheese Dressing

1/3 cup mayonnaise

1/3 cup sour cream

2/3 cup whole milk buttermilk

¾ cup good quality Blue cheese, plus extra for garnish

1 ½ Tablespoons apple cider vinegar

1 teaspoon garlic powder

1 teaspoon Worchester sauce

¾ teaspoon sea salt or kosher salt

½ teaspoon fresh ground black pepper

3 Tablespoons chopped chives, divided

Makes approximately 12 skewers

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