Iceberg Wedge Salad with Grilled Blue Cheese Chicken

1.Preheat your grill to medium-high heat.

2.Season the chicken breasts with salt, pepper, garlic powder, and onion powder on both sides.

3.Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for 5 minutes before slicing.

4.While the chicken is resting, prepare the dressing by whisking together buttermilk, mayonnaise, red wine vinegar, Dijon mustard, garlic powder, and onion powder in a bowl. Season with salt and pepper to taste.

5.Cut the iceberg lettuce into quarters, creating wedges. Place each wedge on a plate.

6.Drizzle the dressing generously over each wedge of lettuce.

7.Top the wedges with sliced grilled chicken, crumbled blue cheese, halved cherry tomatoes, and chopped chives.

8.Serve immediately and enjoy your refreshing and hearty Iceberg Wedge Salad with Grilled Blue Cheese Chicken.