A fully dairy-free Caesar salad with grilled chicken and a from-scratch anchovy-garlic dressing using olive oil and lemon instead of Parmesan or cream. Bold, tangy, and every bit as satisfying as the classic.
What You Need
- 2 chicken breasts
- 2 tablespoons olive oil
- Salt, pepper, garlic powder
- 1 large head romaine lettuce, chopped
- Croutons (check dairy-free)
- DRESSING: 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 clove garlic minced, 2 anchovy fillets mashed, 1 teaspoon Worcestershire sauce, salt and pepper
Method
- Rub chicken with olive oil, salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat 5–6 minutes per side until cooked through. Rest 5 minutes then slice.
- Whisk all dressing ingredients together until emulsified. Taste and adjust lemon or salt.
- Toss romaine with dressing until well coated.
- Top with sliced chicken and croutons. Serve immediately.
Tips & Notes
- Anchovy fillets are the secret weapon — they dissolve completely into the dressing and give that classic deep umami flavor without dairy.
- This dressing keeps in the fridge for up to 5 days. Make extra.
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