- 1 cup pancetta
- 1/2 cup finely diced Celery
- 1/2 cup finely sliced Red Onion
- 1 cup halved Grape Tomatoes
- 1/2 cup crumbled blue cheese
- 1 head Iceberg Lettuce
- 1/3 cup Frank’s hot sauce
- 4 tablespoons honey
- 1/2 cup (one stick) melted, unsalted butter
- Salt and pepper
- 12 chicken tenders (supremes)
- Our Rich Zesty Buttermilk Blue Cheese Dressing
In advance of game time, very slowly sauté the pancetta over low heat to render out the fat and cook until just shy of crunchy. Do not overcook. Drain on paper towels and set aside. Finely dice the Celery and Red Onion, halve the Grape Tomatoes and chop/crumble the blue cheese, putting each in their own little prep bowls.
Make our Rich Zesty Buttermilk Blue Cheese Dressing (easy). Chill until serving.
Whisk together the melted butter, hot sauce and honey, and salt and pepper to taste in a medium size pot. Keep covered on the stove (not over heat). Wash and pat dry the chicken tenders (also called chicken supremes). Put them in a plastic air tight bag, and pound each lightly until evenly thick/thin. Sprinkle both sides lightly with salt and pepper. Keep chilled until grill time.
Quarter the Iceberg Lettuce, placing each quarter on a plate. Top each Iceberg quarter with a healthy dose of Rich Zesty Buttermilk Blue Cheese Dressing. Divide and sprinkle equally with the diced Celery and Red Onion, halved Grape Tomatoes, crumbled blue cheese and pancetta.
Over a high heat, briefly grill the chicken tenders for 2 minutes per side. Immediately dip into buffalo hot sauce bath. Put back on grill to carmelize quickly, then dip again in the honey-hot sauce mixture prior to plating. (The longer they bathe, the hotter they’ll be.) Lean 3 buffalo chicken tenders against each wedge salad in its own little pool of blue cheese dressing. Enjoy!