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Recipe From from Weber's Real Grilling™ by Jamie Purviance

Blue Cheese Caesar Salad with Grilled Chicken

  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    9 to 14 min.

Serves 4
Prep Time
20 min.
Grilling Time
9 to 14 min.

the Ingredients

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


  • 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 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


  • 01In 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.
  • 02Prepare the grill for direct cooking over medium heat (180° to 230°C).
  • 03In 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.
  • 04Grill the baguette slices over direct medium heat until toasted, 1 to 2 minutes, turning once.
  • 05In 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.

Let's Gear Up

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