Caesar Chicken Salad Sandwich

This super savory chicken salad is sure to be a favorite for picnic and beach season. Create a homemade caesar salad dressing with anchovies, garlic, LOTS of olive oil and parmigiano reggiano cheese, and an egg for a version that is so much more complex and well-seasoned than anything you could buy in a bottle (hence the golden yellow color!) I pile this simple chicken salad with romaine lettuce, ripe tomato, and more cheese, all atop a toasted ciabatta roll, which is basically a giant crouton. You can use the dressing to create a regular caesar salad, too! Note: If you need to make this recipe gluten-free, just omit the Worcestershire sauce in the dressing (you can add an equal amount of tamari or coconut aminos) and swap in a gluten-free roll!

Prep time 1hr
Serves or Makes: 4 sandwiches

Recipe Card

For the Caesar Dressing


  • 1/2 cup olive oil
  • 1 large egg
  • 2 anchovy filets
  • 2 peeled garlic cloves, finely grated
  • 1/4 cup lemon juice
  • 2 teaspoons Worcestershire sauce (omit if gluten-free)
  • 1 teaspoon dry mustard powder or Dijon mustard
  • 1/2 cup grated Parmigiano Reggiano cheese
  • Kosher salt, to taste
  • Black pepper, to taste

To Assemble


  • 1 Rotisserie chicken, shredded
  • 4 ciabatta rolls (or gluten-free rolls), halved and toasted
  • Romaine lettuce
  • Sliced tomato, seasoned with salt
  • Grated Parmigiano Reggiano

Make the Dressing


  • Step 1

    Place a metal mixing bowl in the freezer and olive oil in the refrigerator for 15 minutes.

  • Step 2

    Add olive oil, egg, anchovies, garlic, Worcestershire sauce, and mustard powder to the chilled bowl. Whisk vigorously to break up anchovies and until mixture has thickened. Whisk in lemon juice and Parmesan cheese until emulsified. Taste and season with salt and generously with black pepper. Reserve ¼ cup Caesar dressing and refrigerate.

  • Step 3

    Add shredded chicken to bowl and toss until well coated. Refrigerate for 15 minutes.

  • Step 4

    Spread some of the reserved Caesar dressing on the top of each toasted ciabatta bun. Pile a scoop of chicken salad onto bottom bun, then top with more Parmesan cheese, sliced tomato and romaine lettuce. Press top bun on to adhere and serve.

  • Step 5

    Chicken salad will last in an airtight container in the refrigerator for 3 days.