Chicken Caesar Pasta-less Bowl (Printable Version)

A hearty chicken and romaine bowl with creamy dressing and crunchy toppings, ready in 35 minutes.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds)
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)

# Directions:

01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts evenly with olive oil, garlic powder, dried Italian herbs, salt, and black pepper.
03 - Grill chicken breasts for 6 to 7 minutes per side until cooked through and juices run clear. Remove and let rest for 5 minutes before slicing thinly.
04 - Whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, mashed anchovies, minced garlic, grated Parmesan, salt, and pepper in a small bowl until smooth. Add water gradually to achieve desired consistency.
05 - In a large bowl, combine chopped romaine, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Toss with half of the prepared Caesar dressing.
06 - Divide the dressed salad evenly among four serving bowls. Arrange sliced chicken atop each portion, then sprinkle with shaved Parmesan, optional roasted chickpeas or gluten-free croutons, and toasted pine nuts if using.
07 - Drizzle the remaining Caesar dressing over each bowl and finish with freshly ground black pepper. Serve immediately.

# Expert Suggestions:

01 -
  • It's high enough in protein that you'll actually feel full for hours, not hunting for a snack two hours later.
  • The whole thing comes together in under 35 minutes, which means weeknight dinner without the usual scramble.
  • You get that classic creamy Caesar flavor without any pasta guilt or carb crash afterward.
02 -
  • Don't skip the resting period after grilling—those five minutes make the difference between juicy slices and dry, stringy chicken.
  • The anchovy isn't optional if you want an actual Caesar dressing; it's what makes people taste it and think something's special even if they can't identify what.
  • Dress only half the salad immediately and reserve the rest of the dressing on the side—this prevents the leaves from becoming soggy if someone wants seconds later.
03 -
  • Slice your chicken against the grain, not along it—it looks better and is easier to eat, and the dressing clings to the pieces instead of sliding off.
  • If you're grilling other things anyway, throw extra chicken on and use it for this bowl later in the week—it stays moist in the fridge for up to three days.
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