Caesar Chicken Bowl (Printable)

Protein-packed bowl with grilled chicken, crisp romaine, parmesan, croutons, and homemade Caesar dressing.

# 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 1/2 cups croutons

→ Caesar Dressing

10 - 1/3 cup mayonnaise
11 - 2 tablespoons grated parmesan cheese
12 - 1 tablespoon 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 let rest for 5 minutes before slicing 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 for optimal texture and temperature

# Expert Suggestions:

01 -
  • It tastes like restaurant quality but comes together in your own kitchen in under 30 minutes.
  • The creamy dressing clings to every leaf and the chicken stays juicy if you let it rest.
  • You can prep the components ahead and assemble right before eating so the lettuce stays crisp.
  • Its satisfying enough to feel like a real dinner but wont leave you sluggish afterward.
02 -
  • Let the chicken rest after grilling or all the juices will run out when you slice it, leaving the meat dry.
  • Dont overdress the lettuce at first; you can always add more, but you cant take it away once its soggy.
  • Mince the garlic for the dressing very finely or it will be too sharp and overpower the other flavors.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook uniformly and dont dry out on the edges.
  • Toast your own croutons from day-old bread with olive oil and garlic for a fresher, more flavorful crunch.
  • If your dressing tastes too thick, whisk in a teaspoon of water at a time until it reaches a pourable consistency.
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