Smoked Chicken Caesar Salad With Maille Dijon Originale Mustard Food

GRILLED DIJON CHICKEN CAESAR SALAD

Steps:

• Preheat grill to medium heat. Brush chicken with 2 Tbsp. of the mustard. Grill 15 min. or until chicken is cooked through (170°F), turning over after 8 min. Cut chicken diagonally into thin slices; set aside.
• Combine remaining 1 Tbsp. mustard, the oil, garlic, lemon juice and cheese in medium bowl.
• Cover large platter with lettuce; top with chicken. Drizzle with the mustard mixture.

SMOKED CHICKEN CAESAR SALAD WITH MAILLE® DIJON ORIGINALE MUSTARD

Steps:

• Preheat oven to 350 degrees F. Cut the bread into 1-inch cubes and toss in the sunflower oil, salt and pepper. Spread onto a baking sheet and bake for 10 minutes, until crispy and golden. Remove from the oven to cool.
• Place the egg, garlic, anchovy fillets, Maille® Dijon Originale mustard and vinegar into a food processor. Blend for 30 seconds, before slowly adding the olive oil. When all of the oil is added, the dressing should be slightly thickened.
• Toss the roughly torn lettuce leaves in a mixing bowl, with the dressing, making sure that all of the leaves are coated. Arrange leaves on a serving platter, top with the slices of smoked chicken breast, croutons and Parmesan cheese.

DIJON CHICKEN CAESAR SALAD

Steps:

• In a small bowl, whisk the lemon juice, oil, sour cream, water, Worcestershire sauce, mustard, garlic and pepper. Stir in 1 tablespoon Parmesan cheese. , Toss the romaine with 1/4 cup dressing; divide among four plates. Top with chicken; drizzle with remaining dressing. Sprinkle with remaining Parmesan cheese.

SMOKY CAESAR SALAD WITH CHILE CROUTONS

Steps:

• Place the Romaine leaves in a large bowl. Add the croutons and Queso Anejo, then drizzle with dressing. Toss lightly to combine. Serve on salad plates topped with anchovies.
• Preheat oven to 350 degrees. Place the bread cubes in a bowl and toss with the olive oil until well coated. Sprinkle in chile powder, salt and pepper and toss again. Place on a baking sheet and bake until lightly browned, about 7 minutes.
• Place all the ingredients, except the olive oil and vinegar, in a blender or food processor. Process until coarsely blended. Transfer to a medium bowl. Slowly whisk in the oil, then the vinegar. Add a little water if the dressing is too thick.