Save There was a Tuesday last spring when I threw open the fridge at noon, desperate for something that felt like a real meal but wouldn't take an hour. I had leftover romaine, some chicken thawing on the counter, and a jar of parmesan that never seemed to empty. Twenty minutes later, I was eating what became my most-made weeknight bowl. It wasn't fancy, but it was exactly what I needed: crunchy, creamy, filling, and fast enough that I didn't resent making it.
I made this for my sister the first time she visited after moving across the country, and she scraped her bowl clean without saying a word until the end. Then she asked if I'd write it down for her. That's when I knew it was a keeper. Sometimes the recipes that stick aren't the complicated ones, they're the ones you can make on autopilot and still feel proud to serve.
Ingredients
- Boneless, skinless chicken breasts: The lean base that soaks up seasoning beautifully and grills fast, look for evenly thick pieces so they cook at the same rate.
- Olive oil: Keeps the chicken moist on the grill and helps the spices cling to the surface.
- Garlic powder and Italian herbs: A simple, reliable flavor boost that doesn't require chopping or marinating time.
- Romaine lettuce: Sturdy enough to hold dressing without wilting into sad mush, and that crisp crunch is non-negotiable.
- Parmesan cheese: Freshly grated is worth it here, the nutty, salty sharpness makes every bite better.
- Croutons: The crunchy contrast that turns salad into something you actually look forward to eating.
- Mayonnaise: The creamy backbone of the dressing, it emulsifies everything into silky perfection.
- Lemon juice: Brightens the richness and keeps the dressing from feeling too heavy.
- Dijon mustard: Adds a subtle tang and helps the dressing come together smoothly.
- Worcestershire sauce: The umami secret that makes people ask what's in this dressing.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan over medium-high heat until it's hot enough that a drop of water sizzles on contact. A properly heated surface gives you those beautiful char marks and prevents sticking.
- Season the chicken:
- Brush both sides of the chicken breasts with olive oil, then sprinkle evenly with garlic powder, Italian herbs, salt, and black pepper. Press the seasoning in gently so it adheres.
- Grill until golden:
- Place the chicken on the grill and let it cook undisturbed for 6 to 7 minutes, then flip and cook another 6 to 7 minutes until the internal temperature hits 74 degrees Celsius. Let it rest for 5 minutes before slicing so the juices redistribute instead of running all over your cutting board.
- Whisk the dressing:
- While the chicken cooks, combine mayonnaise, parmesan, lemon juice, Dijon, Worcestershire, minced garlic, salt, and pepper in a small bowl. Whisk until it's smooth and creamy, tasting as you go to adjust seasoning.
- Toss the lettuce:
- Add the chopped romaine to a large bowl and toss with about half the dressing until every leaf is lightly coated. You want it dressed but not drowning.
- Assemble the bowls:
- Divide the dressed lettuce among four bowls, top each with sliced grilled chicken, a generous handful of parmesan, and a scattering of croutons. Drizzle extra dressing over the top and serve immediately while everything is still crisp and warm.
Save One evening I made extra dressing and kept it in a jar, and by Thursday I'd used it on sandwiches, as a dip for raw veggies, and even tossed with roasted potatoes. It became the week's MVP. That's when I realized this recipe wasn't just about the bowl, it was about having something reliable and delicious you could lean on again and again.
Make It Your Own
If you want a briny, anchovy-forward dressing like the classic versions, mash one or two anchovy fillets into the garlic before whisking everything together. For a lighter protein swap, grilled shrimp or marinated tofu work beautifully and cook even faster than chicken. I've also made this with leftover rotisserie chicken on nights when I couldn't be bothered to turn on the grill, and it still tasted like I put in effort.
Storing and Prepping Ahead
The dressing keeps in the fridge for up to five days in a sealed jar, and the grilled chicken stays good for three to four days in an airtight container. I like to chop the romaine and store it in a produce bag with a paper towel to absorb moisture, then assemble bowls on demand throughout the week. Just keep the croutons separate until you're ready to eat so they stay crunchy.
Serving Suggestions
This bowl is a full meal on its own, but if you're feeding a crowd or want to stretch it further, serve it alongside garlic bread or a simple tomato soup. A crisp white wine like Chardonnay or a sparkling water with lemon wedges makes it feel a little more special without any extra work.
- Add a handful of cherry tomatoes or sliced avocado for extra color and creaminess.
- Swap regular croutons for whole-grain or gluten-free versions if you're accommodating dietary needs.
- Double the dressing recipe and keep extra in the fridge for easy salads all week.
Save This bowl has saved me on more busy weeknights than I can count, and it never feels like I'm compromising on flavor or satisfaction. I hope it becomes one of those recipes you reach for without thinking, the kind that just works every single time.
Recipe Questions
- → How do I know when the chicken is done?
Use a meat thermometer to check that the internal temperature reaches 74°C (165°F). The chicken should feel firm and the juices run clear when pierced.
- → Can I make the dressing ahead?
Yes, the Caesar dressing can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator. It may thicken slightly—add a teaspoon of water to thin if needed.
- → What can I substitute for the croutons?
Try roasted chickpeas, chopped walnuts, or pumpkin seeds for a gluten-free crunch. You could also use crushed pork rinds for a low-carb option.
- → Is this bowl meal-prep friendly?
Absolutely. Store the grilled chicken, dressing, and salad components separately in airtight containers. Assemble when ready to eat—keeps fresh for 3-4 days in the refrigerator.
- → Can I use rotisserie chicken instead?
Yes, shredded rotisserie chicken works perfectly for a quicker version. Skip the grilling steps and warm the chicken slightly before assembling the bowls.
- → How do I make this dairy-free?
Replace the parmesan with nutritional yeast or a vegan parmesan alternative. Use a dairy-free mayonnaise for the dressing, and skip the cheese or use a vegan substitute.