Chicken Caesar Pastaless Bowl (Print Version)

Protein-rich chicken bowl with romaine, creamy dressing, and crunchy toppings for a flavorful meal.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approx. 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 ground black pepper

→ Salad Base

07 - 2 large heads romaine lettuce, chopped
08 - 1 cup cherry tomatoes, halved
09 - 1 small cucumber, diced
10 - ½ medium 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 black pepper, to taste
23 - 2 tablespoons water (to thin dressing as needed)

# Directions:

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 evenly.
03 - Cook chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Remove and let rest for 5 minutes, then slice thinly.
04 - Whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovy fillets, minced garlic, grated Parmesan cheese, salt, and pepper until smooth. Add water gradually to adjust consistency.
05 - In a large bowl, toss chopped romaine lettuce, halved cherry tomatoes, diced cucumber, and thinly sliced red onion with half of the dressing.
06 - Divide salad evenly into four bowls. Top each with sliced chicken, shaved Parmesan, roasted chickpeas or gluten-free croutons, and toasted pine nuts if using. Drizzle remaining dressing over the top and finish with freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • Ready in 35 minutes, and most of that time is just the chicken cooking while you chop vegetables.
  • You get the Caesar comfort you crave without feeling weighed down afterward.
  • Completely customizable—swap proteins, skip the Parmesan if you need to, add extra crunch however you like.
02 -
  • If your Caesar dressing breaks or tastes weird, you probably mashed the anchovies too hard or used water that was too hot—start over with fresh mayo and whisk in the anchovy paste instead of whole fillets.
  • The warm chicken will slightly wilt the lettuce if you let it sit, so don't pre-assemble these hours ahead; build them right before eating.
  • Fresh lemon juice makes an actual difference compared to bottled—the dressing tastes brighter and more alive.
03 -
  • If you want your chicken extra flavorful, let it marinate in the oil and seasonings for 15 minutes before grilling instead of seasoning it right before.
  • Make a double batch of dressing and keep it in the fridge for up to four days—it's perfect on other salads, sandwiches, or even roasted vegetables.
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