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Blue Cheese Caesar Salad with Grilled Chicken

 



 
A Caesar Salad dressing made with blue cheese instead of Parmesan has a bold taste and creamy texture, making it ideal for both the lettuce and spicy grilled chicken. Adjust the amount of blue cheese and garlic, as you like.

For the dressing:

2 large garlic cloves
3 anchovy fillets
2 teaspoons Dijon mustard
1 large pasteurized egg yolk
1/2 cup extra-virgin olive oil
1/4 cup crumbled blue cheese
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper

For the chicken:

2 teaspoons extra-virgin olive oil
2 teaspoons Dijon mustard
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 boneless chicken breast halves
 
15 to 20 thin slices of a baguette (about 1/2 baguette)
2 large hearts of romaine lettuce, cut into 1-inch pieces
1/2 small red onion, thinly sliced
Freshly ground black pepper


To make the dressing: In a food processor, mince the garlic. Add the anchovies, mustard, and egg yolk; process until smooth. With the processor running, very slowly add the olive oil in a thin stream to emulsify the ingredients. Add the remaining dressing ingredients and pulse to combine. Refrigerate dressing until ready to use.

To prepare the chicken: In a small bowl, mix the oil, mustard, chili powder, salt, and pepper into a paste. Spread the paste all over the chicken breast halves. Grill the chicken over Direct Medium heat until the chicken is firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. (If flare-ups occur, move the chicken temporarily over Indirect Medium heat.) Cut the chicken into bite-size pieces.

Grill the baguette slices over Direct Medium heat until toasted, 1 to 3 minutes, turning once halfway through grilling time.

Place the lettuce, onion slices, and chicken in a large bowl. Add enough of the dressing to lightly coat the leaves (you may not need all of it). Toss to coat evenly. Add the toasted baguette slices. Season with pepper to taste. Toss again. Serve immediately.

Makes 4 servings.