Caesar Chicken Bowl (Print Version)

Protein-packed bowl featuring seasoned grilled chicken, crisp romaine, parmesan, and homemade Caesar dressing.

# Ingredients List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb)
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 1/2 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

# Directions:

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

# Expert Tips:

01 -
  • Ready in 30 minutes flat, which means you can actually make this on a weeknight without stress.
  • The grilled chicken stays tender and flavorful because you're not drowning it in heavy cream or weird sauces.
  • It's the kind of meal that tastes fancy enough to feel like a treat but simple enough that nothing goes wrong.
02 -
  • Don't skip the resting period for the chicken, no matter how hungry you are, because that's what keeps it from turning into dry rubber.
  • Make the dressing just before you serve everything or it gets thick and hard to drizzle as the parmesan settles.
03 -
  • Buy a good instant-read thermometer and use it every single time because it removes the guesswork about whether chicken is actually cooked through.
  • Make extra dressing and keep it in the fridge for three days because it's wonderful on other salads, grilled vegetables, or even as a dip for raw veggies.
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