Caesar Chicken Bowl (Printer View)

Protein-packed bowl featuring grilled chicken, crisp romaine, parmesan, croutons, and creamy Caesar dressing ready in 30 minutes.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried Italian herbs
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper

→ Salad

07 - 2 large heads romaine lettuce, chopped
08 - 1 cup freshly grated parmesan cheese
09 - 1.5 cups croutons

→ Caesar Dressing

10 - 1/3 cup mayonnaise
11 - 2 tablespoons grated parmesan cheese
12 - 1 tablespoon fresh lemon juice
13 - 1 tablespoon Dijon mustard
14 - 1 teaspoon Worcestershire sauce
15 - 1 small garlic clove, minced
16 - Salt and pepper to taste

# Method Steps:

01 - Preheat a grill or grill pan over medium-high heat until hot.
02 - Brush chicken breasts evenly with olive oil and season both sides with garlic powder, Italian herbs, salt, and black pepper.
03 - Grill chicken for 6 to 7 minutes per side until internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing thinly.
04 - In a small bowl, whisk together mayonnaise, parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic until smooth. Season with salt and pepper to taste.
05 - In a large salad bowl, toss chopped romaine lettuce with half of the prepared Caesar dressing until evenly coated.
06 - Divide dressed lettuce evenly among 4 serving bowls. Top each with sliced grilled chicken, grated parmesan cheese, and croutons. Drizzle with additional dressing as desired.
07 - Serve immediately while chicken is still warm.

# Expert Advice:

01 -
  • Everything comes together in half an hour, which means you can make it on a weeknight without feeling rushed or tired.
  • The homemade dressing tastes brighter and creamier than anything from a bottle, and you control exactly how garlicky it gets.
  • It's filling enough to keep you satisfied for hours but still feels light and clean, not heavy.
  • Leftovers actually hold up well if you store the chicken and greens separately.
02 -
  • Don't skip resting the chicken after grilling, or you'll lose all the juices when you slice it and end up with dry meat.
  • Toss the lettuce with dressing just before serving, not earlier, or it will wilt and lose its crunch.
  • If your dressing tastes flat, add a pinch more salt or an extra squeeze of lemon to wake it up.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook evenly and don't dry out on the edges.
  • Make a double batch of the dressing and keep it in a jar in the fridge for up to a week, it's great on other salads or as a dip for vegetables.
  • If you don't have a grill, a cast-iron skillet over high heat works just as well and gives you a nice sear.
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