Blue Cheese Caesar Salad with Grilled Chicken

From Weber's Real Grilling™

Prep Time: 20 minutes

Grilling Time: 9 to 15 minutes

Serves: 4

INGREDIENTS

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

Paste
2 teaspoons extra virgin olive oil
2 teaspoons Dijon mustard
1/2 teaspoon prepared chili powder (try Nirmala's Wild Fire Chili Blend)
Kosher salt
Freshly ground black pepper

2 boneless, skinless Organic 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 red onion, thinly sliced

DIRECTIONS

1. To make the dressing: In 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 dressing until ready to use.

2. To make the paste: In a small bowl, mix the past ingredients, including salt and pepper to taste, and spread it all over the chicken. Grill the chicken over direct medium heat until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once (if flare ups occur, move the chicken temporarily over indirect medium hear). Cut into bite size pieces.

3. Grill the baguette slices over direct medium heat until toasted, 1 to 2 minutes, turning once.

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

Jamie Purviance

Chef, author, and our friend Jamie Purviance earned degrees from Stanford University and the Culinary Institute of America (where he graduated at the top of his class, with high honors). His work has appeared in Bon Appétit, the Los Angeles Times Magazine, and Town & Country. He is the author of Weber's Art of the Grill™ and co-author of Weber's Big Book of Grilling™ with Sandra S. McRae, both best-selling cookbooks.

Purviance has been a guest chef at the James Beard House in New York City, and he frequently travels the country to teach at renowned cooking schools such as Johnson & Wales University and Sur La Table. He has been certified by the Kansas City Barbeque Society, and he serves as a judge at major competitions such as the Jack Daniel's World Championship Invitational.

Purviance has been featured on many television shows-including NBC's "Today," CBS's "Early Show," and "The Oprah Winfrey Show." He also develops recipes and menu ideas for leading restaurants and food manufacturers.

He is also the author of Weber's Real Grilling™, a groundbreaking new cookbook that features a full-color photograph with each of the 200-plus recipes and step-by-step photography for essential grilling techniques.

Purviance lives in the San Francisco Bay Area.