Chicken Caesar Pasta-less Bowl (Print)

Protein-rich chicken and crisp romaine combine with creamy Caesar dressing and crunchy toppings in a satisfying bowl.

# Components:

→ 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 as needed

# Directions:

01 - Heat grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil, then season with garlic powder, dried Italian herbs, salt, and black pepper.
03 - Cook chicken on grill for 6 to 7 minutes on each side until fully cooked and juices run clear. Allow to rest for 5 minutes before slicing thinly.
04 - Whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovy fillets or paste, minced garlic, Parmesan cheese, salt, and pepper in a small bowl until smooth. Add water to reach desired consistency.
05 - In a large bowl, combine chopped romaine lettuce, cherry tomatoes, diced cucumber, and sliced red onion. Toss with half of the prepared dressing.
06 - Divide salad mixture evenly among four bowls. Top each with sliced grilled chicken, shaved Parmesan cheese, roasted chickpeas or gluten-free croutons if using, and toasted pine nuts if desired.
07 - Drizzle remaining dressing over the top, finish with freshly ground black pepper, and serve immediately.

# Expert Advice:

01 -
  • Ready in under 40 minutes, which means weeknight dinner that actually tastes intentional.
  • High protein and low carb, so you stay full without the afternoon slump.
  • The creamy dressing ties everything together, but the salad stays crisp and alive on your fork.
02 -
  • Don't slice the chicken immediately after grilling; that five-minute rest makes the difference between juicy and dry.
  • If your dressing breaks or gets too thick, whisk in water slowly until it's pourable again, and always taste before serving because you might need more salt than you think.
03 -
  • Toast your pine nuts in a dry pan for two minutes before using; it doubles their flavor and costs you nothing but attention.
  • If anchovy paste intimidates you, start with a teaspoon and taste as you go, because you can always add more but you can't take it out.
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