Blue Caesar with Chicken "Croutons"

By cheeserohan

Ingredients

• 2 large hearts of romaine
• 1 lemon, juiced (about 1/4 c)
• 1 tbsp white balsamic vinegar
• 2 tsp coarsely ground pepper
• 1 - 1 1/2 tsp Worcestershire sauce
• 2 cloves garlic, pasted
• 2 anchovy fillets, minced. or 1 rounded tsp anchovy paste
• 1 rounded tsp Dijon mustard
• 1/2 about 1/2 c EVOO
• 8 oz smoked blue cheese
• 1/4 c freshly grated Pecorino Romano
• 1 tbsp olive oil
• 1 lb skinless, boneless chicken thighs, diced into 1/2-in pieces
• 1 scant tsp granulated garlic
• small handful flat-leaf parsley, chopped

Details

Adapted from rachaelraymag.com

Preparation

Step 1

1. Rinse the romaine hearts, with core trimmed but attached, in cold water. Pat dry, then halve each romaine heart lengthwise. Transfer to plates or a serving platter.

2. In a medium bowl, whisk the lemon juice, vinegar, pepper, Worcestershire, garlic, anchovies and Dijon. Gradually whisk in the EVOO. Stir in half the blue cheese crumbles and all the Pecorino Romano.

3. In a large nonstick skillet, heat the olive oil over medium-high. Add the chicken and season with the slat, pepper,granulated garlic and oregano. Cook, stirring occasionally, until the chicken is browned and cooked through, 5 to 8 min. Stir in the parsley.

4. Pour the dressing over the hearts of romaine, top with the chicken "croutons" and the remaining blue cheese crumbles.