Chicken Caesar Pasta-less Bowl (Printable)

A protein-rich bowl with grilled chicken, romaine, creamy dressing, and crunchy toppings for a satisfying meal.

# 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 dressing as needed)

# How to Make It:

01 - Heat grill or grill pan to medium-high temperature.
02 - Coat chicken breasts with olive oil, garlic powder, dried Italian herbs, salt, and black pepper.
03 - Cook chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Allow to rest for 5 minutes before slicing thinly.
04 - Whisk together all dressing ingredients in a bowl until smooth, adding water to achieve desired consistency.
05 - In a large bowl, combine chopped romaine, cherry tomatoes, cucumber, and red onion. Toss with half of the dressing.
06 - Divide salad mixture evenly into four serving bowls. Top each with sliced chicken, shaved Parmesan, roasted chickpeas or gluten-free croutons, and pine nuts if using.
07 - Drizzle the remaining dressing over each bowl and garnish with freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • It delivers that satisfying, fork-and-knife meal feeling without the carb crash that usually follows.
  • The homemade dressing tastes like the kind you get at a bistro, not a bottle, and takes less than five minutes to whisk together.
  • Grilled chicken stays juicy and flavorful thanks to a simple rub that does not require marinating overnight.
  • You can prep the components ahead and assemble bowls in under ten minutes when hunger strikes.
02 -
  • Do not skip resting the chicken after grilling, or you will slice into it and watch all the juices pool on the board instead of staying in the meat.
  • Mash the anchovies into a paste with the back of a fork before whisking them into the dressing, or you will end up with fishy chunks instead of that smooth, savory depth.
  • Thin the dressing with water instead of more lemon juice or mayo, or it will either become too tangy or too heavy and gloppy.
03 -
  • Double the dressing recipe and keep extra in the fridge for up to a week, it makes throwing together lunch bowls or quick dinners almost effortless.
  • If you are meal prepping, store the grilled chicken, salad base, and dressing separately so the lettuce stays crisp and does not wilt into sad, soggy leaves.
  • Toast your pine nuts in a dry skillet over medium heat for two minutes, shaking often, and they will taste ten times better than the raw ones that come straight from the bag.
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