This appetizer-sized version of a classic steakhouse salad is an easy and quick appetizer – and an instant crowd-pleaser. We loved making this for our Twilight Polo tailgate so much that I had to share it with y’all!
What you’ll need:
– Iceberg lettuce, cut into wedges
– Cherry tomatoes
– Bacon
– Grilled chicken, cubed (optional)
– Small-medium bamboo kebab skewers
– Blue cheese or ranch dressing
Cook the bacon the way you normally would, leaving it just a bit on the chewy side so that it’s easy to stick through the skewers.
Next, chop your wedges of iceberg smaller and smaller, keeping them as intact as you can. Iceberg is a sturdy lettuce that keeps its shape, so it’s perfect for appetizers like these.
Slice the cherry tomatoes in half and cube the cooked chicken if you’re adding it.
Keep in mind as you’re chopping that the idea is for these to be bite-sized, so make sure the pieces are chopped small enough. This way, once everything is skewered, it’s a healthy (but manageable) bite.
For the assembly, skewer one mini wedge of the iceberg lettuce, one of your cherry tomato halves, and then your bacon and/or chicken. You can do this in any particular order, but starting with the lettuce first “grounds” the rest of the ingredients.
We served ours on one of my favorite Beatriz Ball trays (similar here) with blue cheese dressing on the side for our tailgate to keep the lettuce from wilting. Keep them as cool as you can if they’re going to be out in the sun. Enjoy!
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