Loaded Wedge Salad

Wedge Salad

5 from 4 reviews

This easy Loaded Wedge Salad is sure to become one of your favorites.  It has all kinds of goodies like bacon, tomatoes, avocado and chicken.




  • 3/4 cup mayonnaise
  • 2 tablespoons minced garlic
  • 2 tablespoon dried parsley
  • 1/2 cup low fat Greek yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons white vinegar
  • 1/4 cup bleu cheese crumbles
  • Salt and pepper


  • 1 head iceberg lettuce cut in quarters
  • 8 cups baby spinach
  • 4 slices crispy bacon chopped
  • 1/2 pint grape tomatoes sliced in half
  • 1/2 red onion sliced very thin
  • 4 hard boiled eggs peeled and diced
  • 1 avocados peeled and diced
  • 1 1/2 cups diced roasted chicken


  1. In a small mixing bowl combine mayonnaise, garlic, parsley, yogurt, lemon juice, vinegar and bleu cheese. Season with salt and pepper to taste. Cover and chill for at least 45 minutes.
  2. Place iceberg wedges on four large plates. Split spinach up equally and place around wedge. Top with bacon, tomatoes, red onion, eggs, avocado and chicken; split equally between the four plates.
  3. Top with the blue cheese dressing or your choice of dressing.


  • The blue cheese is optional.  You can use any kind of dressing you like such as ranch, creamy Italian, oil and vinegar, honey mustard, Thousand Island or Green Goddess dressing.
  • Steam your eggs not boil them.  Place them in steamer basket with the basket just above the boiling water.  Cover and cook for 15 minutes for large eggs.
  • To keep your avocado from turning brown spritz or brush with a little lemon juice.
  • For ease use already roasted rotisserie chicken that is available at more most grocery stores and warehouse stores.

Keywords: blue cheese wedge salad, iceberg wedge salad, how to make a wedge salad, wedge salad dressing

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