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Salad: Grilled Chicken Caesar Salad w/ Roquefort

Source of Recipe

National Broiler Council


List of Ingredients

4 boneless, skinless chicken breasts halves (about 12-oz)
8 cups Romaine lettuce, torn into pieces
1/3 cup Roquefort cheese, crumbled
4 1/2 inch thick slices Italian bread, each about 3 inches by 5 inches
- Marinade:
1 Tbsp olive oil
1 clove garlic, minced
2 tsp parsley, chopped
1 tsp grated lemon zest
1/4 tsp salt
1/4 tsp freshly ground pepper
- Dressing:
3 Tbsp mayonnaise
2 tsp Dijon mustard
1 tsp Worcestershire sauce
2 cloves garlic
3 Tbsp freshly squeezed lemon juice
4 anchovies, rinsed and patted dry
2 Tbsp olive oil



Recipe

Prepare grill and heat coals. In medium bowl, whisk together all ingredients for marinade. Brush both sides of bread slices with marinade. Place chicken in bowl of remaining marinade and turn to coat all sides. Set aside chicken and bread. In food processor or blender, mix mayonnaise, mustard, Worcestershire, garlic, lemon juice and anchovies, processing until smooth. With processor running, gradually drizzle oil into dressing. Add salt and pepper. Set aside until needed. Grill bread on both sides until browned. Transfer bread to cutting board and slice into 1-inch croutons. Grill chicken for 4 minutes on each side, until firm and cooked through. Transfer chicken to a cutting board; slice into long and thin pieces. (Note: chicken anc bread can also be broiled if preferred.) In large salad bowl, toss together lettuce with dressing until evenly coated. Sprinkle with croutons and cheese; toss again. Top with chicken slices and serve.

SERVES 4