Chicken Caesar Pasta-less Bowl (Printable Version)

Protein-packed chicken and romaine with creamy dressing and crunchy toppings in a satisfying bowl.

# Needed Ingredients:

→ 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 if necessary)

# Preparation Steps:

01 - Heat grill or grill pan to medium-high temperature.
02 - Brush chicken breasts with olive oil and season evenly with garlic powder, Italian herbs, salt, and black pepper.
03 - Cook chicken on the grill for 6 to 7 minutes per side until juices run clear and internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly.
04 - Whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovy, minced garlic, Parmesan, salt, and pepper in a small bowl until smooth. Add water to adjust consistency if needed.
05 - In a large mixing bowl, combine chopped romaine, cherry tomatoes, diced cucumber, and sliced red onion; toss with half of the dressing to coat evenly.
06 - Divide the tossed salad among four serving bowls and top evenly with sliced grilled chicken, shaved Parmesan, roasted chickpeas or gluten-free croutons, and toasted pine nuts if using.
07 - Drizzle remaining dressing over the top, season with freshly ground black pepper, and serve immediately.

# Expert Advice:

01 -
  • It delivers serious protein and crunch without any heaviness or carb crash afterward.
  • The homemade Caesar dressing tastes miles better than anything from a bottle, and you control exactly what goes in.
  • You can prep the components ahead and assemble fresh bowls all week long.
  • Its endlessly adaptable, swapping in shrimp, tofu, or even crispy chickpeas as your main protein.
02 -
  • Do not skip resting the chicken after grilling, cutting it too soon releases all the moisture and you end up with dry meat.
  • Mash the anchovies into a paste with the back of a fork so they blend invisibly into the dressing, no one will guess the secret ingredient.
  • Thin the dressing with water instead of more mayo or oil to keep it light and pourable without adding extra calories.
03 -
  • Toast your pine nuts in a dry skillet over medium heat, watching closely because they go from golden to burnt in seconds.
  • Use a vegetable peeler to shave thin ribbons of Parmesan directly over the bowl, it looks impressive and melts slightly from the warm chicken.
  • If you do not have a grill, a cast iron skillet on high heat works perfectly and gives you similar char marks and flavor.
Go Back