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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 mins

  • Grilling Time

    9 to 14 mins

Ingredients
Instructions

the Ingredients

20151023095401 Row Poultry 41

Dressing

  • Completed step 2 large garlic cloves
  • Completed step 3 anchovy fillets
  • Completed step 2 teaspoons Dijon mustard
  • Completed step 1 large pasteurized egg yolk
  • Completed step ½ cup extra-virgin olive oil
  • Completed step ¼ cup crumbled blue cheese
  • Completed step 1 tablespoon fresh lemon juice
  • Completed step ¼ teaspoon Worcestershire sauce
  • Completed step ¼ teaspoon freshly ground black pepper

Paste

  • Completed step 2 teaspoons extra-virgin olive oil
  • Completed step 2 teaspoons Dijon mustard
  • Completed step ½ teaspoon prepared chili powder
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
 
  • Completed step 2 boneless, skinless chicken breast halves, each about 6 ounces
  • Completed step 12 baguette slices, cut ½ inch thick
  • Completed step 2 large hearts of romaine lettuce, cut into 1-inch pieces
  • Completed step ½ small red onion, thinly sliced

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

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 (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • 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 thickest part of the chicken registers 165°F, 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 direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 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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