Caesar salad | grilled chicken

4 persons | Kamado, Poultry | Meat | Main dish

Prep time

• Light a medium amount of charcoal and heat your YAKINIKU® to 150 °C and place the pro set in the Kamado. After this, place the cast-iron grid on the highest level in the multilevel lift, you are working with direct heat in this recipe. Now let the Kamado heat up further to 190 °C.

Preparation

• Cut the little gem into quarters and grill for about 3-5 minutes on the Kamado grill.
   
• Now season the chicken fillets with oil, Japanese Smoked Salt and Chicken herbs. Place the chicken on the grill once the little gems are ready. Then grill the chicken for about 5-8 minutes until nice grill stripes appear.
   
• Meanwhile, make the dressing: to do this, mix the mayonnaise, mustard and Worcestershire with 15 g grated Parmesan cheese. Finely chop the anchovies and add to the mixture. Add grated garlic and grated lemon to taste. Finish the dressing with squeezed lemon juice and mix well with a little sunflower oil.
   
• Place the little gems on a plate and drizzle with the Vegetable herbs. Slice the chicken and place over the lettuce. Top the chicken with the dressing and some extra Parmesan cheese.

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