Blue Cheese Caesar Salad with Grilled Chicken

Recipe from Weber's Real Grilling™ by Jamie Purviance

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    9 to 14 mins

Ingredients
Instructions

the Ingredients

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Dressing

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

Paste

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