Grilled Chicken Caesar Salad with Roquefort
Roquefort cheese adds a creamy, complex twist of flavor and texture to the classic Caesar salad, grilled chicken turns it into main dish fare.
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
Chicken and Croutons:
4 boneless, skinless chicken breast halves (about 12 ounces)
4 1/2-inch thick slices Italian bread, each about 3-inches by 5-inches
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
8 cups romaine lettuce, torn into pieces
1/3 cup Roquefort cheese, crumbled
- Prepare grill and heat coals.
- In medium bowl, whisk together all ingredients for marinade.
- For Chicken and Croutons: 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.
- For Dressing: 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.
- For Salad: 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.
Makes 4 servings.
- Chicken and bread can also be broiled, if preferred.
- Substitute the Roquefort cheese with Parmesan cheese for a traditional Caesar salad.
Recipe provided courtesy of the National Chicken Council. Used with permission.