Iceberg Lettuce Salad with Blue Cheese Dressing

Cook time 20 Minutes
Servings 4


1 iceberg lettuce
1 tbs. olive oil
1 chicken breast, cut into small cubes
4 slices of bacon, cut into lardons
½ bunch chives, cut into 2cm batons  

80g blue cheese, crumbled
3 tbs. buttermilk
3 tbs. sour cream or crème fraiche
1 tbs. fresh lemon juice
1 tsp. red wine vinegar or white balsamic vinegar
1 tbs. olive oil
Salt and pepper

Iceberg Lettuce Salad with Blue Cheese Dressing


In a frying pan heat oil and add the chicken pieces and cook for 1 minute before adding the bacon. Cook together for a further 3 minutes or until golden brown. Remove from the pan and drain on paper towelling.

To make the dressing, mash the blue cheese and the buttermilk together with a fork. Now add the remaining ingredients and whisk until combined. Season to taste.

Cut the lettuce into 4 and arrange the wedges on to 4 separate plates. Drizzle the sauce over each and finally sprinkle with the chicken and bacon and chive batons.