Gluten-Free Chicken Caesar Salad with Creamy Anchovy Dressing

Why You’ll Love This Recipe

• Classic Caesar flavor with a creamy, anchovy-forward dressing—100% gluten free.
• Crisp romaine, juicy grilled chicken, and golden GF croutons for the perfect crunch.
• Weeknight-friendly: ready in about 40 minutes.
• Flexible dressing: tangy, savory, and easy to make ahead.

Grocery List

• Produce: 3 romaine hearts, 2 lemons, 2 small garlic cloves, fresh parsley (optional)
• Dairy: Parmesan cheese (block for shaving and grating), plain Greek yogurt (optional), gluten-free mayonnaise
• Pantry: Boneless skinless chicken breasts, gluten-free bread, anchovy fillets (in oil), gluten-free Worcestershire sauce, gluten-free Dijon mustard, extra-virgin olive oil, kosher salt, black pepper, garlic powder

Full Ingredients

For the Chicken

• 1.25 lb boneless, skinless chicken breasts (2 large or 3 medium)
• 1 tbsp extra-virgin olive oil
• 1 tsp lemon zest (about 1 small lemon)
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder

For the Gluten-Free Croutons

• 3 slices gluten-free bread, cut into 1/2-inch cubes
• 1.5 tbsp extra-virgin olive oil
• 1 small garlic clove, grated or finely minced
• Pinch kosher salt and black pepper

For the Creamy Anchovy Dressing

• 4 anchovy fillets packed in oil, drained and minced (or 2 tsp GF anchovy paste)
• 1 small garlic clove, finely grated
• 3 tbsp gluten-free mayonnaise
• 3 tbsp plain Greek yogurt (2% or whole; or use 3 more tbsp mayo)
• 2 tbsp freshly squeezed lemon juice
• 1 tsp gluten-free Dijon mustard
• 1 tsp gluten-free Worcestershire sauce
• 2 tbsp extra-virgin olive oil
• 3 tbsp finely grated Parmesan cheese
• 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste
• 1–2 tbsp cold water, to thin as needed

For the Salad

• 3 romaine hearts, chopped or torn into bite-size pieces
• 1/2 cup shaved Parmesan (use a vegetable peeler on a block of Parmesan)
• Fresh parsley, chopped, for garnish (optional)
• Freshly ground black pepper, to finish

Step-by-Step Instructions

Step 1: Preheat oven and grill

Heat the oven to 375°F for croutons. Preheat an outdoor grill to medium-high (425–450°F) or heat a grill pan over medium-high on the stovetop. Clean and oil the grill grates to prevent sticking.

Step 2: Make gluten-free croutons

Toss the gluten-free bread cubes with 1.5 tbsp olive oil, grated garlic, a pinch of salt, and a few grinds of pepper on a sheet pan. Spread into an even layer and bake for 10–14 minutes, stirring once halfway, until golden and crisp. Cool on the pan so they stay crunchy.

Step 3: Season and grill the chicken

Pat the chicken dry. Rub with 1 tbsp olive oil, lemon zest, 1/2 tsp salt, 1/2 tsp pepper, and garlic powder. Grill 5–6 minutes per side, or until the thickest part reaches 165°F on an instant-read thermometer. Transfer to a cutting board, tent loosely with foil, rest 5 minutes, then slice across the grain.

Step 4: Whisk the creamy anchovy dressing

In a medium bowl, whisk anchovies, grated garlic, mayonnaise, Greek yogurt, lemon juice, GF Dijon, and GF Worcestershire until smooth. Slowly drizzle in 2 tbsp olive oil while whisking to emulsify. Whisk in 3 tbsp finely grated Parmesan. Thin with 1–2 tbsp cold water until it lightly coats a spoon. Taste and adjust salt and pepper.

Step 5: Prep and dry the romaine

Chop or tear the romaine into bite-size pieces. Rinse and spin very dry, or pat dry with a clean towel. Dry leaves are key so the dressing clings instead of watering down.

Step 6: Toss and assemble

In a large bowl, toss the romaine with enough dressing to coat (start with 2/3 of the dressing). Add half the croutons and a handful of shaved Parmesan; toss again. Plate the salad and fan the sliced chicken on top. Finish with the remaining croutons and shaved Parmesan.

Step 7: Finish and serve

Crack fresh black pepper over the top and sprinkle with parsley if using. Serve immediately with the remaining dressing on the side and lemon wedges if you like extra brightness.

Pro Tips

• Dry is everything: spin romaine thoroughly so the dressing adheres and the salad stays crisp.
• Use two textures of Parmesan: finely grated for the dressing’s body and shaved for beautiful ribbons on top.
• Check labels: confirm the Worcestershire, Dijon, mayo, and anchovy paste (if using) are certified gluten free.
• Even chicken, even cooking: lightly pound thicker ends to an even 3/4-inch thickness for perfect grill marks and juicy meat.
• Crouton crunch: cool croutons on the hot pan so steam escapes and they stay crisp.

Variations

• Skillet chicken: Sear in a hot, lightly oiled skillet 5–6 minutes per side and finish to 165°F.
• Extra-umami: Add 1 tbsp capers (rinsed) to the salad or 1/2 tsp to the dressing.
• Classic egg-style dressing: Swap the mayo and yogurt for 1 pasteurized egg yolk and an additional 3 tbsp olive oil; emulsify well. Ensure all ingredients remain gluten free.

Storage & Make-Ahead

Dressing keeps in an airtight jar in the fridge for up to 4 days; stir before using. Grilled chicken can be refrigerated up to 3 days. Gluten-free croutons stay crisp in an airtight container at room temperature for 2–3 days; re-crisp 3–4 minutes at 350°F if needed. Prep romaine up to 1 day ahead and store, spun dry, in a sealed container with a paper towel. Toss everything just before serving for best texture.

Nutrition (per serving)

Approximate: 520 calories; 36 g protein; 20 g carbohydrates; 32 g fat; 3 g fiber; 980 mg sodium. Values will vary based on brands and portion sizes.