Chicken Caesar Pasta-less Bowl (Printable View)

Grilled chicken with romaine, creamy dressing, and crunchy toppings create a filling, pasta-free bowl.

# 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 - 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 dressing as needed)

# How to Make It:

01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts evenly with olive oil, garlic powder, Italian herbs, salt, and black pepper.
03 - Grill chicken breasts for 6 to 7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes, then slice thinly.
04 - Whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovies, minced garlic, Parmesan cheese, salt, and pepper in a small bowl until smooth; add water to achieve desired consistency.
05 - In a large bowl, toss chopped romaine, cherry tomatoes, diced cucumber, and sliced red onion with half of the dressing.
06 - Divide the salad mixture evenly among four bowls. Top each with sliced chicken, shaved Parmesan, roasted chickpeas or gluten-free croutons, and toasted pine nuts if using.
07 - Drizzle remaining dressing over each bowl and sprinkle with freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • Packed with 39g of protein per bowl, so you actually feel satisfied afterward.
  • Ready in 35 minutes from start to finish, no complicated steps or special skills required.
  • The homemade Caesar dressing tastes nothing like store-bought bottled versions—it's creamy, tangy, and you control exactly how much anchovy flavor shows up.
  • Works beautifully for meal prep, grilled chicken and salad base lasting days in the fridge.
02 -
  • Slice your chicken against the grain—look for the direction the muscle fibers run and cut perpendicular to them for pieces that are tender, not chewy.
  • Make the dressing before you grill; it comes together in two minutes and gives it time to chill slightly while you're cooking the chicken.
  • The dressing is thick when freshly made, and that's fine—the warmth of the chicken and the moisture from the fresh vegetables will loosen it as you eat, so don't oversaturate trying to make it pourable.
03 -
  • Toast your own pine nuts in a dry skillet for two minutes—they're more vibrant and cost a fraction of pre-toasted versions.
  • If anchovy seems scary, start with half a fillet mashed in and taste as you go; you're building umami depth, not making anchovy paste.
  • Grill your chicken breasts slightly thinner than they come—either pound them gently or butterfly them in half—and they cook faster and stay juicier.
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