Chicken wedge salad

1. Prepare ingredients: Wash and dry the fresh produce. Mince the chives. Pick the tarragon leaves off the stems and roughly chop. Peel and chop the garlic, smashing until it resembles a paste. Remove the outer layer of Iceberg leaves from the head, then cut into quarters and remove the core with a small knife. Cut the lemon into quarters and remove seeds. Core and dice the apple, then top with the juice from one lemon wedge to prevent browning. Chop the bacon. Roughly chop the walnuts.

2. Toast walnuts: Add the walnuts to a dry pan. Heat pan on high for 1 to 2 minutes, or until walnuts become fragrant, stirring occasionally. Transfer the toasted walnuts to a small bowl. Wipe out pan.

3. Cook bacon: In the same pan, cook the chopped bacon for 3 to 5 minutes, or until crispy. Transfer to a paper-towel lined plate, leaving any drippings in the pan.

4. Cook chicken: Season chicken with salt and pepper on both sides. Heat the pan with the reserved bacon fat on medium until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until golden brown and cooked through. (Loosely cover the pan with aluminum foil to help the chicken cook faster.) Transfer to a plate to cool.

5. Make salad dressing: While the chicken is cooking, make the dressing. In a small bowl, combine the mayonnaise, blue cheese, garlic paste and the juice from the remaining lemon wedges and season with salt and pepper to taste. Add one tablespoon of water to create a loose dressing.

6. Chop chicken and plate: When the cooked chicken is cool enough to handle, chop into bite-sized pieces. To plate your dish, place 1 Iceberg lettuce wedge on each plate and season with salt and pepper and olive oil. Top lettuce with the chopped chicken, bacon, chives, tarragon, applies and toasted walnuts. Then drizzle some of the dressing over the salad.