Dairy-Free Grilled Chicken Caesar Salad
A hearty main dish salad featuring juicy grilled chicken breast marinated in balsamic and herbs, served over fresh mixed greens with a classic Caesar dressing made from scratch. The homemade dressing combines Dijon mustard, anchovy paste, and freshly grated Parmigiano Reggiano for authentic flavor. Hard-boiled eggs and grilled baguette slices complete this satisfying meal that's perfect for lunch or a light dinner. This version the classic with a flavorful herb marinade for the chicken and crispy grilled bread instead of traditional croutons.
Ingredients
- 1 tsp Dijon mustard
- 2 garlic cloves, minced
- 1 tsp anchovy pasteWorcestershire sauce1:1pescatarianfish-free
milder umami flavor
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- Parmigiano Reggiano, freshly grated
- ⅓ cup extra virgin olive oil
- salt and pepper, to taste(optional)
- 4 boneless skinless chicken breasts, 6oz pieces, pounded thinly
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp salt-free steak seasoning
- 1 garlic clove, finely minced
- 1 tsp dried rosemary, crushed between fingers
- 6 cups mixed baby greens, washed and dried
- 4 hard boiled eggs, peeled and sliced
- 8 thick baguette slices
Instructions
- 1
Whisk together mustard, anchovy paste, lemon juice, Worcestershire sauce, salt and pepper in a bowl
- 2
Gradually add oil in slow stream while whisking constantly
- 3
Add cheese and whisk to combine
- 4
Place dressing in mason jar and set aside
- 5
Preheat grill pan over medium heat
- 6
Toss chicken with oil, vinegar, seasoning, garlic, rosemary, salt and pepper
- 7
Let chicken marinate for a few minutes while grill pan heats
- 8
Cook chicken for about 4 minutes on each side until fully cooked through
- 9
Remove chicken to plate to cool slightly
- 10
Brush bread slices with oil and grill on both sides until grill marks develop
- 11
Set grilled bread aside
- 12
Toss lettuce with dressing
- 13
Place dressed greens on platter
- 14
Cut chicken into large strips and place on top of salad
- 15
Arrange hard boiled eggs around sides
- 16
Top with grilled bread slices
Tips
Pound chicken to even thickness for faster, more uniform cooking
Shake dressing well before using if it has been sitting
Let chicken rest a few minutes after grilling to retain juices
Good to Know
Refrigerate assembled salad up to 2 days, store dressing separately
Dressing can be made 3 days ahead, chicken can be marinated overnight
Serve immediately after assembling for best texture
Common Mistakes
Don't overdress the greens to avoid wilting
Don't skip pounding chicken or it will cook unevenly
Don't let grilled bread get too crispy or it becomes hard to eat
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make the dressing without anchovies?
Yes, substitute with extra Worcestershire sauce for umami flavor, though the taste will be milder than traditional Caesar.
How long does the homemade dressing keep?
Store refrigerated in a sealed jar for up to 1 week. Shake well before each use as separation is normal.
Can I use a regular pan instead of a grill pan?
Yes, a regular skillet works fine. You'll miss the grill marks but the flavor will still be excellent.