• 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
  • Salt
  • Freshly ground black pepper
  • 2 boneless, skinless chicken breast halves, each about 170g
  • 15 to 20 thin slices of a baguette (about 1/2 baguette)
  • 2 large hearts of romaine lettuce, cut into 2.5cm pieces
  • 1/2 small red onion, thinly sliced


  • 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 olive oil in a thin stream to emulsify the ingredients. Add the remaining dressing ingredients and pulse to combine. Refrigerate dressing until ready to use.
  • In a small bowl, mix the paste ingredients, including salt and pepper to taste, and spread it all over the chicken. Grill over direct medium heat (180°C to 230°C), with the lid closed as much as possible, 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.
  • Grill the baguette slices over direct medium heat until toasted, 1 to 2 minutes, turning once.
    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.


Prep time: 20 minutes
Grilling time: 9 to 15 minutes
Serves: 4

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