Gluten & Dairy Free Chicken Caesar Salad: Food For All

Caesar dressing

🥗Healthier: yogurt-based dressing

💰Cheaper: homemade vinaigrette

Yogurt dressing reduces calories while providing creaminess.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is dairy-free and lower in fat.

croutons

🥗Healthier: toasted whole grain bread

💰Cheaper: store-bought bread cubes

Toasted bread provides fiber and is more wholesome.

grilled chicken breast

🥗Healthier: baked chicken

💰Cheaper: canned chicken

Baked chicken retains moisture and is easier to prepare.

Put the stalks of a small bunch of parsley or coriander into a saucepan with cold water, the juice of half a lemon, and the skin of that lemon.

Bring the water to a boil, then remove from heat.

Place the whole chicken breasts into the hot water, cover, and leave for 25-30 minutes to poach.

Chop the gluten-free bread into cubes for croutons.

Heat 1 tablespoon of olive oil in a nonstick frying pan until hot.

Add the bread cubes to the hot oil and fry until golden and crisp, then set aside to cool.

In a bowl, combine 1/2 teaspoon of mustard, 3 anchovies, and 1/2 clove of garlic, and pound together until a paste forms.

Add the juice of half to a whole lemon to the paste and mix until combined.

Gradually add olive oil and rice milk, mixing continuously until the dressing is smooth and well combined.

After poaching, drain the chicken and discard the stalks and lemon, then let the chicken rest for 10-15 minutes before slicing.

Slice the chicken on the diagonal into 1 cm thick pieces.

Scatter the sliced chicken over the romaine lettuce in a bowl or platter.

Spoon the Caesar dressing over the salad and chicken, then scatter the toasted croutons on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens