Chicken Breasts: I like using boneless, skinless chicken breasts. However feel free to use bonelss skinless chicken thighs if you prefer a juicier option.

Chicken Seasoning: I used chicken seasoning, but feel free to use whichever seasonings you like (onion powder, garlic powder, dried herbs, etc).

Pasta: I used gluten-free penne pasta to keep this recipe gluten-free. You may also use other types of gluten-free short pasta (such as fusilli, shells, rigatoni, etc.). Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular short pasta instead.

Lettuce: Romaine lettuce is the lettuce that is typically used in Caesar salad for it’s vibrant crunchiness. I would not substitute it with other types of lettuce.

Gluten-Free Bread: I used gluten-free bread to make the croutons to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular bread instead.

Olive Oil: I recommend using extra virgin olive oil for the best flavor for making the croutons. However, if you don’t have olive oil, vegetable oil will work as well.

Parmesan: I used dairy-free parmesan cheese to keep this recipe dairy-free. If you are not lactose-intolerant, feel free to use regular parmesan instead.

Mayonnaise: I used mayonnaise, but you can also use dairy-free sour cream if you prefer.

Worcestershire Sauce: I used gluten-free worcestershire sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, feel free to use regular worcestershire sauce instead.

Dijon Mustard: I used Dijon mustard, but you also use yellow mustard if that’s what you have.

Anchovy Fillets: Most Caesar salad dressings use anchovies for adding umami, but if you are allergic to anchovies, you can use 1 teaspoon of capers to mimic the salty depth.

Garlic: A touch of raw garlic adds a delicious flavor to the dressing, so definitely don’t skip it.

Lemon Juice: For the best flavor, make sure to use freshly squeezed lemon juice.