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This fun twist on the classic wedge salad is topped with sweet & tangy chicken, crumbled bacon and crunchy BBQ corn chips.
"Start the bacon before you begin then chicken, then prepare the rest of the salad after the chicken is simmering in sauce," Rach says.
Heat oven to 400˚F and bake bacon on slotted pan or wire rack-lined baking sheet, about 15 minutes to very crisp, then cool and chop.
For the ranch, in a bowl, whisk up sour cream, buttermilk and juice of 1 lemon, then add herbs to dressing, granulated garlic, salt, pepper, and stir in the smoked blue cheese/blue cheese.
For the chicken, heat a skillet over medium to medium-high heat and melt butter. When it foams, add garlic, swirl a minute, then add whisky, Worcestershire, hot sauce, light brown sugar, vinegar, soy sauce, molasses, stock and black pepper. Bring sauce to a bubble and add sliced chicken, then lower heat to simmer and add more stock if necessary to keep it saucy and moist.
For the salad, arrange sliced iceberg lettuce on cutting board and scatter in the Romaine. Arrange the chips on a tray and warm in oven 2-3 minutes. Top the lettuce with radishes, carrots, celery, half the scallions and dressing. Top with Fritos, chicken, bacon bits and remaining scallions.