Dairy Free Grilled Chicken Caesar Salad

Total time45 min

Prep time20 min

Cook time15 min

Crisp romaine gets tossed with a bold, garlicky dressing built from anchovy, lemon juice, Dijon, and Worcestershire, then topped with juicy grilled chicken that's been brushed with olive oil and cooked to a perfect char. Golden, oven-baked croutons add crunch in every bite, made simply from cubed bread crisped up with olive oil and a little salt. The chicken is pounded to an even thickness and grilled just until it hits that ideal juicy, smoky mark, then rested and sliced into clean strips for easy serving. Bright lemon and Dijon keep the dressing punchy and well-balanced, coating each leaf of romaine without weighing it down. It's a hearty, satisfying salad with real steakhouse-Caesar flavor, and it's a solid pick for a dairy free table.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts (2 large)
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp kosher salt
¼ tsp black pepper

For the croutons

3 cups day-old bread, cut into ¾-inch cubes (about 3 oz)
2 tbsp olive oil
¼ tsp kosher salt

For the dressing

3 anchovy fillets, finely minced
2 garlic cloves, finely minced or grated
1 pasteurized egg yolk
2 tbsp fresh lemon juice
1 tsp dijon mustard
1 tsp worcestershire sauce
⅓ cup olive oil
¼ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
salt and pepper, to taste

For the salad

2 large romaine lettuce hearts, chopped into 1-inch pieces
¼ cup shaved cheese or coarsely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

Instructions

1
Preheat the oven to 400°F (205°C). Toss the bread cubes with 2 tbsp olive oil and 1/4 tsp kosher salt on a baking sheet until evenly coated. Spread in a single layer and bake for 10–12 minutes, turning once halfway through, until golden and crisp. Set aside to cool.
2
Pat the chicken breasts dry and pound any thick ends to an even thickness of about 3/4 inch. Brush all over with 2 tbsp olive oil and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

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