Chicken Caesar Pasta-less Bowl (Print Version)

Grilled chicken and fresh romaine combined with creamy dressing and crunchy toppings in a vibrant bowl.

# Components:

→ Chicken

01 - 2 large boneless skinless chicken breasts (about 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)

# Directions:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Rub chicken breasts with olive oil, garlic powder, Italian herbs, salt, and black pepper.
03 - Grill chicken for 6 to 7 minutes per side until cooked through and juices run clear. Allow to rest for 5 minutes, then slice 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 as needed to adjust consistency.
05 - Combine chopped romaine, halved cherry tomatoes, diced cucumber, and thinly sliced red onion in a large bowl. Toss with half of the dressing.
06 - Divide the salad mixture evenly among four bowls. Top with sliced chicken breast, shaved Parmesan, roasted chickpeas or gluten-free croutons, and pine nuts if desired.
07 - Drizzle remaining dressing over each bowl, season with freshly ground black pepper, and serve immediately.

# Expert Advice:

01 -
  • It's the rare salad that leaves you genuinely full, thanks to a serious protein boost from grilled chicken.
  • The whole thing comes together in 35 minutes, which means weeknight dinner without the takeout guilt.
  • Caesar dressing made at home tastes like a completely different thing from bottled, and once you realize how easy it is, you'll never go back.
02 -
  • Don't skip the resting period after grilling the chicken; it's only five minutes but it's the difference between dry chicken and juicy chicken, and you'll taste that difference immediately.
  • The dressing tastes exponentially better when it sits in the fridge for at least an hour before serving, so if you can make it ahead, do it.
  • The salad is best assembled right before you eat it; if you dress the greens too far in advance, they get sad and wilted, and nobody wants sad salad.
03 -
  • If you notice your chicken is cooking faster on one side, move it to a cooler part of the grill instead of flipping it early; patience makes better chicken.
  • Make a double batch of Caesar dressing and keep it in a jar in the fridge for up to five days; it's your secret weapon for turning boring salads into something you actually want to eat.
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