This dish is the ultimate mash-up between two gold-standard sal- ads: the classic steakhouse wedge (think iceberg lettuce and way too much creamy dressing) and the feta-flecked, veggie-stuffed chopped salad I grew up eating. I definitely surprised myself a lit- tle bit when I reached for iceberg lettuce as the base, but once I loaded it up with cherry tomatoes and cukes, fresh mint, and garlicky bread crumbs that work their way into every crevice and cranny, I realized it was the only choice. But the real star is the rich, creamy feta and yogurt dressing. I highly recommend serving some on the side for extra dunking, in addition to keeping a batch in your fridge for an impromptu salad or dip moment.
Don’t shake the can of coconut milk before opening it—you’ll use the layer of cream on top in this sweet and spicy dressing, which is mellowed by the cooling iceberg lettuce and rich dark-meat chicken. Transfer the unused coconut milk to a clean jar and refrigerate it for making soup or a curry (it will hold for several days).
Instead of only iceberg lettuce, try wedging other nutritious salad greens, such as romaine and radicchio.
I first tasted this wonderfully fresh salad years ago in a Lebanese restaurant and then recreated my own version.
If the BLT ranks as one of the world's great sandwiches, imagine what the combination can do for a salad.
Betty Crocker was never a real person. "Born" in 1921, Betty Crocker was at first only a signature and a voice on a radio program created to answer consumer questions about Gold Medal flour. She didn't have a face until a portrait was commissioned in the mid-1930s. Betty Crocker represented one twenties ideal, the perfect happy homemaker, while the flapper represented the decade's "other woman."