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Epic Chicken Caesar Salad
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5 from 3 votes

Epic Chicken Caesar Salad with Anchovy Breadcrumbs

Dietary: Gluten-Free, Whole30, Dairy-Free (if modified)
Total Time35 minutes
Servings: 4


For the Chicken:

  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil

For the Anchovy Breadcrumbs:

  • 6 anchovies packed in oil or the remaining anchovies from the tin after making the dressing
  • 1 tablespoon of oil from the tin of anchovies
  • cup gluten-free panko breadcrumbs I use Aleia Brand

For the Salad:

  • 4 cups roughly chopped romaine or 1 head
  • 7 ounces little gem lettuce leaves
  • ¼ cup freshly grated parmesan cheese omit for dairy-free
  • Freshly ground black pepper


Make the Caesar Dressing:

  • Find the full step-by-step for my Caesar Dressing here. Set aside while you make the rest of the salad elements.

Cook the Chicken:

  • Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels. Season both sides of the chicken with salt and pepper.
  • Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the chicken and cook until golden brown on both sides and just cooked through, about 4 minutes per side. Transfer to a cutting board and allow to rest for 5 minutes.

Meanwhile, Make the Anchovy Breadcrumbs:

  • Reduce the heat in the skillet to medium-low. Add the anchovies and anchovy oil to the skillet and cook, using the back of a wooden spoon to mash up the anchovies until they turn into a paste-like consistency, about 2 minutes.
  • Once the anchovies are a paste, add the breadcrumbs and cook, tossing frequently, until the panko has just toasted and is golden, about 4 minutes, watching carefully so as to not burn. Remove from the heat and set aside.

To Assemble the Salad:

  • In a large bowl, combine the romaine and little gem lettuces. Add desired amount of Caesar dressing and gently toss until well coated. Divide the salad among four plates.
  • Slice the chicken and divide on top of each salad along with a generous sprinkle of grated parmesan (if using) and the crunchy anchovy breadcrumbs. Finish with a few cracks of freshly ground black pepper.