Chicken Caesar Pasta-less Bowl (Printable Page)

A protein-packed chicken and romaine bowl topped with creamy dressing and crunchy garnishes.

# What You 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)

# Steps:

01 - Heat grill or grill pan to medium-high temperature.
02 - Rub chicken breasts evenly 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; rest for 5 minutes then slice thinly.
04 - Whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovies, minced garlic, grated Parmesan, salt, and pepper in a small bowl until smooth; add water to reach desired consistency.
05 - In a large bowl, toss chopped romaine lettuce, cherry tomatoes, diced cucumber, and thinly sliced red onion with half of the dressing.
06 - Divide salad mixture evenly among four bowls; top each with grilled chicken slices, shaved Parmesan, roasted chickpeas or gluten-free croutons, and toasted pine nuts if using.
07 - Drizzle remaining dressing over each bowl and garnish with freshly ground black pepper; serve immediately.

# Expert Advice:

01 -
  • It tastes like a restaurant salad but comes together in the time it takes to grill chicken, no fancy techniques required.
  • You get to eat a massive bowl of food and still feel like you made a smart choice.
  • The crispy, creamy, crunchy textures hit every craving at once—it's weirdly addictive.
02 -
  • Slice the chicken against the grain or it'll have the texture of pulled pork instead of tender strips—pay attention to which way the muscle fibers run.
  • Don't dress the whole salad at once unless you're eating immediately; it gets soggy after fifteen minutes and nobody wants a sad, wilted bowl.
  • The anchovy is not optional if you want the dressing to taste like it came from somewhere better than your kitchen—it adds a depth that mayo alone can never touch.
03 -
  • Toast your pine nuts in a dry pan for two minutes and you'll understand why they cost what they do—the flavor just wakes up.
  • If your chicken is thick, butterfly it or pound it gently so it cooks evenly and doesn't end up dry on the outside and undercooked in the middle.
Go Back