Blue Cheese Caesar Salad with Grilled Chicken


by: Monvile

When Is It Done? Check the thigh meat by inserting the probe of a thermometer in the thickest part [but not touching the bone]. If you don’t have a thermometer, insert a thin knife between the thigh and drumstick. The juices should run clear and the meat should no longer be pink at the bone.


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serves: 4

2 boneless, skinless chicken breast halves (about 6 ounces each)

15-20 slices thin 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


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


2 teaspoons extra virgin olive oil

2 teaspoons Dijon mustard

1/2 teaspoon prepared chili powder

Kosher salt

Freshly ground black pepper

Nutrition Facts
Blue Cheese Caesar Salad with Grilled Chicken

Servings Per Recipe: 4

Amount per Serving

Calories: 767

  • Total Fat: 37.7 g
  •     Saturated Fat: 7.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 109.1 mg
  • Sodium: 907.2 mg
  • Total Carbs: 71.2 g
  •     Dietary Fiber: 4 g
  •     Sugars: 4.1 g
  • Protein: 36.2 g

how is this calculated?

Download Nutrition Facts Widget Code


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 paste 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 heat]. 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.

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