Chicken Caesar Pasta-less Bowl (Printable)

Grilled chicken and crisp romaine blend with creamy dressing and crunchy toppings for a flavorful bowl.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lb)
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 if needed)

# Directions:

01 - Preheat the grill or grill pan to medium-high heat.
02 - Rub the 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. Remove from heat and allow to rest for 5 minutes before thinly slicing.
04 - Whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, mashed anchovy fillets, minced garlic, grated Parmesan, salt, and pepper in a small bowl. Add water as needed to reach desired consistency.
05 - In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Toss with half of the prepared Caesar dressing.
06 - Divide the dressed salad evenly into four serving bowls. Top each with sliced grilled chicken, shaved Parmesan, roasted chickpeas or gluten-free croutons if using, and toasted pine nuts if desired.
07 - Drizzle the remaining Caesar dressing over the salads. Finish with freshly ground black pepper to taste and serve immediately.

# Expert Hints:

01 -
  • It keeps you full for hours without the post-lunch slump that heavy pasta brings.
  • You can prep the dressing and toppings ahead, then throw it together in minutes on a busy weeknight.
  • The crispy chickpeas add a crunch that beats soggy croutons every time.
  • It feels indulgent and light at the same time, which is rare for a salad this hearty.
02 -
  • Don't skip resting the chicken after grilling, cutting it too soon makes all the juices run out onto the board instead of staying in the meat.
  • Taste the dressing before you toss it with the salad, it should be bold and punchy because the greens will mellow it out.
  • If your anchovies are whole, mash them into a paste with the side of your knife before adding them so they dissolve completely.
03 -
  • Use a salad spinner to dry your romaine completely, wet leaves make the dressing slide right off instead of clinging.
  • Toast your pine nuts in a dry skillet over medium heat and watch them closely, they go from golden to burnt in seconds.
  • If you don't love anchovies, start with just one fillet and taste as you go, you might be surprised how much depth they add without tasting fishy.
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