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Transform a chicken Caesar salad into a new BBQ classic with this easy recipe. Marinate chunks of chicken breast in Caesar dressing before grilling and loading into crisp romaine lettuce leaves with shavings of pecorino cheese in this light and creamy dish. See method
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Place the anchovies, lemon juice, Dijon mustard, Worcestershire sauce, pecorino and mayonnaise into a bowl and mix together well. Season with black pepper and then add the cubes of chicken. Allow to marinate for 30 mins-1 hour or overnight if possible.
Thread the chicken onto two metal skewers and place onto a hot barbeque and cook for 10-12 mins, turning frequently until lightly charred and cooked through.
Rinse 2 romaine lettuce leaves and shake dry. Place on a serving board and fill each with the hot chicken and sprinkle with parmesan or pecorino shavings. Grind over some black pepper and serve with lemon wedges.
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