Chicken Caesar Pasta-less Bowl (Printable Version)

Grilled chicken and crisp romaine paired with creamy dressing and crunchy toppings for a filling dish.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried Italian herbs
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper

→ Salad Base

07 - 2 large heads romaine lettuce, chopped
08 - 1 cup cherry tomatoes, halved
09 - 1 small cucumber, diced
10 - ½ red onion, thinly sliced
11 - ½ cup shaved Parmesan cheese

→ Toppings

12 - ½ cup roasted chickpeas or gluten-free croutons (optional)
13 - ¼ cup toasted pine nuts (optional)
14 - Freshly ground black pepper, to taste

→ Caesar Dressing

15 - ⅓ cup mayonnaise
16 - 2 tablespoons fresh lemon juice
17 - 2 teaspoons Dijon mustard
18 - 2 teaspoons Worcestershire sauce
19 - 2 anchovy fillets, mashed (or 1 teaspoon anchovy paste)
20 - 1 garlic clove, finely minced
21 - ¼ cup grated Parmesan cheese
22 - Salt and pepper, to taste
23 - 2 tablespoons water (to thin, as needed)

# How To Make It:

01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, garlic powder, dried Italian herbs, salt, and black pepper.
03 - Grill chicken breasts for 6 to 7 minutes per side until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly.
04 - Whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovy, minced garlic, grated Parmesan, salt, and pepper in a small bowl until smooth. Add water to achieve desired consistency.
05 - In a large bowl, combine chopped romaine, cherry tomatoes, diced cucumber, and sliced red onion. Toss with half of the dressing.
06 - Divide salad evenly among four bowls, top with sliced grilled chicken, shaved Parmesan, roasted chickpeas or gluten-free croutons, and toasted pine nuts if desired. Drizzle remaining dressing on top and finish with freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • It's genuinely filling without leaving you in a food coma, thanks to the protein from the chicken and all those crispy textures.
  • The whole thing comes together faster than ordering takeout, which means you can actually make it on a Tuesday night.
  • You get to play with the toppings and dressing ratios until it feels like exactly what you want that day.
02 -
  • Don't skip letting the chicken rest after cooking or it becomes this dense, squeaky thing instead of staying tender, and that five minutes makes an actual difference.
  • The dressing tastes better the next day when the flavors have gotten to know each other, so if you're making this ahead, dress it lightly and keep the extra dressing separate until serving time.
  • Real Parmesan makes a difference here because the pre-grated stuff has anti-caking agents that make it taste metallic, and you're already using so little that splurging on the block is worth it.
03 -
  • If you're making this for a crowd, prep all the components separately and let people build their own bowls so everyone gets exactly what they want and it stays fresh.
  • Toss the salad greens with just half the dressing in the bowl and keep the extra on the side so people can add more if they like it heavier without over-dressing everyone's food.
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