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Blue Cheese Caesar Salad with Grilled Chicken

Recipe from Weber's Real Grilling™ by Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    9 to 14 min.

Ingredients
Instructions

the Ingredients

20151023095401 Row Poultry 41

Dressing

  • 2 large garlic cloves
  • 3 anchovy fillets
  • 2 teaspoonsAbreviation Dijon mustard
  • 1 large pasteurized egg yolk
  • 120 millilitersAbreviation extra-virgin olive oil
  • 30 gramsAbreviation crumbled blue cheese
  • 1 tablespoonAbreviation fresh lemon juice
  • ¼ teaspoonAbreviation Worcestershire sauce
  • ¼ teaspoonAbreviation freshly ground black pepper

Paste

  • 2 teaspoonsAbreviation extra-virgin olive oil
  • 2 teaspoonsAbreviation Dijon mustard
  • ½ teaspoonAbreviation prepared chili powder
  • ½ teaspoonAbreviation kosher salt
  • ¼ teaspoonAbreviation freshly ground black pepper
 
  • 2 boneless, skinless chicken breast halves, each about 170 grams
  • 12 baguette slices, cut 12 millimeters thick
  • 2 large hearts of romaine lettuce, cut into 2.5-centimeter pieces
  • ½ small red onion, thinly sliced

Instructions

  • In a food processor mince the garlic. Add the anchovies, mustard, and egg yolk and process until smooth. With the processor running, very slowly add the oil in a thin stream to emulsify the ingredients. Add the remaining dressing ingredients and pulse to combine. Refrigerate the dressing until ready to use.
  • Prepare the grill for direct cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • In a small bowl mix the paste ingredients and spread it all over the chicken. Brush the cooking grates clean. Grill the chicken over direct medium heat, with the lid closed, until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once or twice. Cut into bite-sized pieces.
    In a small bowl mix the paste ingredients and spread it all over the chicken. Brush the cooking grates clean. Grill the chicken over medium heat, with the lid closed, until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once or twice. Cut into bite-sized pieces.
  • Grill the baguette slices over direct medium heat until toasted, 1 to 2 minutes, turning once.
    Grill the baguette slices over medium heat until toasted, 1 to 2 minutes, turning once.
  • In a large bowl combine the lettuce, onion, and chicken. Add enough of the dressing to coat the leaves lightly (you may not need all of the dressing). Add the toasted baguette slices. Season with pepper. Toss. Serve immediately.

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