Grilled Chicken Caesar Salad with Roquef
List of Ingredients
4 boneless, skinless chicken breast halves (about
12 ounces)
8 cups Romaine lettuce, torn into pieces
1/3 cup Roquefort cheese, crumbled
4 1/2-inch thick slices Italian bread, each about 3-
by-5-inches
MARINADE:
1 tablespoon olive oil
1 clove garlic, minced
2 teaspoons parsley, chopped
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
DRESSING:
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic
3 tablespoons freshly squeezed lemon juice
4 anchovies, rinsed and patted dry
2 tablespoons olive oil
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 or remaining marinade and turn to
coat all sides. Set aside chicken and bread.
In food processor or blender, mix mayonnaise,
mustard, Worcesterchire, 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
cutting board; slice into long and thin pieces (Note:
chicken and 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 four.
Recipe
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