Caesar Chicken Bowl (Print View)

Juicy grilled chicken over crisp romaine with parmesan, croutons, and creamy dressing

# Components:

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

# Expert Advice:

01 -
  • The chicken stays juicy and flavorful with just a few simple seasonings, no marinating needed.
  • Everything comes together in under half an hour, making it perfect for busy weeknights.
  • You get that classic Caesar taste with the satisfaction of a complete, protein-packed meal.
  • It's easy to customize with different toppings or swap the protein entirely.
02 -
  • Let the chicken rest after grilling or all the juices will run out when you slice it, leaving the meat dry.
  • Toss the lettuce with dressing just before serving so it stays crisp and doesn't get soggy.
  • Use freshly grated parmesan instead of the pre-shredded kind, it melts better and tastes sharper.
03 -
  • Grill an extra chicken breast and slice it for quick lunches or wraps throughout the week.
  • For a smokier flavor, cook the chicken over charcoal instead of a grill pan.
  • Add a finely chopped anchovy fillet to the dressing if you want that authentic Caesar punch.
  • If the dressing feels too thick, thin it with a splash of water or a little more lemon juice.
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