Gluten Free Grilled Chicken Caesar Salad

Total time45 min

Prep time20 min

Cook time15 min

Gluten Free Grilled Chicken Caesar Salad

Crisp romaine gets tossed in a garlicky, anchovy-laced dressing whisked to a silky emulsion with lemon juice, Dijon, and a good glug of olive oil, then piled high with juicy, grill-marked chicken breast sliced into thick strips. Shaved Parmesan drifts over the top along with golden, crunchy croutons for that essential textural contrast in every forkful. The chicken is simply seasoned and grilled until it's charred outside and tender within, so it carries plenty of flavor on its own before it ever meets the dressing. This one keeps the classic steakhouse-salad profile fully intact — savory, garlicky, a little briny from the anchovy, and finished with sharp, salty cheese. It's a satisfying main-course salad that works well for a gluten free table without losing any of its signature richness or crunch.

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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
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

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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