Start by preparing the dressing. Combine the garlic, mayonnaise, lemon juice, mustard, and Parmesan cheese in a small food processor. Blend until smooth. Slowly pour in the olive oil while continuing to blend. Once all the oil has been added, season with salt and pepper.
Mix the salad in a bowl.
Brush the chicken slices with extra virgin olive oil and season with the rub.
Place the slices in indirect cooking at a BBQ temperature of 150°C. Smoke with chips to taste.
Cuocere fino al raggiungimento della temperatura interna di 70°. Passare le fette velocemente in cottura dirette per creare una crosticina saporita.
Aggiungere all’insalata le fette di pollo tagliate a listarelle, i crostini, le scaglie di parmigiano, il condimento e mescolare.
Cosa serve?
Accessori raccomandati
Cosa serve?
Accessori raccomandati
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Barbecue a carbone Master-Touch GBS Premium E-5770 - 57 cm
