You are here: Home » Recipes » Grilled Chicken Caesar Salad with Roquefort Grilled Chicken Caesar Salad with Roquefort Yield 4 servings PrintEmail Ingredients chicken4 -- boneless, skinless chicken breast halves (about 12 ounces)8 cups Romaine lettuce, torn into pieces1/3 cup Roquefort cheese, crumbled4 slices 1/2 inch thick slices Italian bread, about 3 inches by 5Marinade1 tablespoon olive oil1 clove clove garlic, minced2 teaspoons parsley, chopped1 teaspoon grated lemon zest1/4 teaspoon salt1/4 teaspoon freshly ground pepperDressing3 tablespoons mayonnaise2 teaspoons Dijon mustard1 teaspoon Worcestershire sauce2 cloves cloves garlic3 tablespoons fresh squeezed lemon juice4 -- anchovies, rinsed and patted dry2 tablespoons olive oil Instructions 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 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.