Summer Grill Kit: Chicken Breast & Wedge Salad

Recipe Directions

1. For best results, take the chicken out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your grill on high heat.
2. Place a skillet or saute pan on your stove top. Add the bacon (a) to the cold pan, making sure each piece of bacon is touching the bottom of the pan. Turn the heat to medium. Cook for 3-4 minutes, stirring occasionally.
3. Once the bacon has reached your desired level of crispness, transfer to a plate lined with paper towel to drain off excess grease. Add the corn and onion (b) to the pan. Cook for 1-2 minutes, stirring constantly, then spoon into a mixing bowl. Add the bacon and mix with a wooden spoon. Set aside while you cook the chicken.
4. Use scissors to cut open the package of chicken breast (c) and place on a plate. Drizzle both sides with oil. Season with salt & pepper.
5. Place the chicken on your preheated grill and close the lid. Cook for 2 minutes, then use tongs to rotate the chicken breasts 45 degrees, but do not flip them over. Close the lid and cook for another 2 minutes. Then flip the chicken over and cook that side for 2 minutes, then turn 45 degrees and cook for a final 2 minutes. The lid should be closed while the chicken cooks.
6. Check often to make sure the chicken is not burning. At any time, if the outside of the chicken is getting too charred, turn the grill down to medium. Make a small cut into the middle of one piece of chicken to make sure it is cooked through. When the chicken is done, place on a cutting board and let it rest for 2 minutes.
7. Add the tomatoes and cucumber (d) to the bowl with the bacon, corn and onion. Season with a pinch of salt and pepper. Mix well with a spoon.
8. Place 1-2 iceberg wedge (e) on each serving plate. Top with the bacon, tomato & cucumber mixture. Spoon herb aioli (f) over everything and then top with blue cheese crumbles (g). Slice the chicken breast into 1/2 inch thick slices and serve beside the salad.