Pin It I stumbled into this bowl on a Tuesday night when I had all the fixings for Caesar salad but zero interest in heavy carbs. The chicken was already marinating, the romaine was cold and crisp, and I thought why not just make it the star instead of a side? That first bite—tangy dressing clinging to charred chicken and crunchy greens—made me wonder why I ever bothered with pasta in the first place. Now it's my go-to when I want something filling that doesn't slow me down.
I made this for friends during a summer backyard hangout, and they kept asking where I ordered it from. The smell of garlic and herbs on the grill, the sizzle of chicken hitting hot grates, the way everyone went quiet after the first forkful—it became my signature dish without me trying. One friend even texted me the next morning asking for the dressing recipe.
Ingredients
- Boneless, skinless chicken breasts: The lean protein base that soaks up every bit of seasoning, buy them even in size so they cook evenly and stay juicy.
- Olive oil: Helps the herbs stick to the chicken and gives you those beautiful grill marks without sticking.
- Garlic powder and Italian herbs: A simple rub that smells incredible on the grill and builds flavor from the outside in.
- Romaine lettuce: The only green sturdy enough to hold up under creamy dressing without wilting into sad ribbons.
- Cherry tomatoes and cucumber: They add pops of sweetness and cool crunch that balance the richness of the dressing.
- Red onion: Slice it thin so you get sharpness without overwhelming bite.
- Shaved Parmesan: Use a vegetable peeler to get those delicate curls that melt slightly into the warm chicken.
- Mayonnaise: The creamy backbone of the dressing, it emulsifies everything into silky perfection.
- Fresh lemon juice: Brightens the whole bowl and cuts through the richness with just enough acid.
- Dijon mustard and Worcestershire sauce: They add depth and a hint of tang that makes the dressing taste complex.
- Anchovy fillets: Don't skip them, they dissolve into the dressing and give it that unmistakable Caesar funk.
- Roasted chickpeas or gluten-free croutons: The crunch factor that makes every bite interesting.
- Toasted pine nuts: Optional but worth it for the buttery, nutty finish.
Instructions
- Fire Up the Grill:
- Preheat your grill or grill pan to medium-high heat so it's ready to sear the chicken the moment it hits the grates. You want to hear that satisfying sizzle right away.
- Season the Chicken:
- Rub the chicken breasts all over with olive oil, then coat them with garlic powder, Italian herbs, salt, and pepper. Press the seasoning into the meat so it sticks and forms a flavorful crust.
- Grill Until Golden:
- Place the chicken on the hot grill and cook for 6 to 7 minutes per side, resisting the urge to flip it early. Let it rest for 5 minutes after cooking, then slice it thinly against the grain.
- Whisk the Dressing:
- In a small bowl, combine mayonnaise, lemon juice, Dijon, Worcestershire, mashed anchovies, minced garlic, and Parmesan. Whisk until smooth, adding water a tablespoon at a time until it drizzles easily.
- Toss the Greens:
- In a large bowl, mix chopped romaine, cherry tomatoes, cucumber, and red onion with half the dressing. Toss gently so every leaf gets coated without bruising.
- Build the Bowls:
- Divide the dressed salad among four bowls, then top each with sliced chicken, shaved Parmesan, and your choice of roasted chickpeas or croutons. Finish with pine nuts if using.
- Drizzle and Serve:
- Spoon the remaining dressing over the top and add a few grinds of black pepper. Serve immediately while the chicken is still warm and the greens are crisp.
Pin It There's something about this bowl that turns a regular weeknight into a moment worth sitting down for. Maybe it's the way the warm chicken meets the cold greens, or how the dressing tastes like you put in more effort than you did. Either way, it's become the meal I make when I need to feel like I have my life together, even if I absolutely don't.
Making It Your Own
Swap the chicken for grilled shrimp if you're in a seafood mood, or use marinated tofu for a plant-based version that still feels hearty. I've even thrown leftover rotisserie chicken on top when I didn't feel like grilling, and it worked perfectly. The dressing is forgiving enough to handle whatever protein you have on hand.
Storage and Meal Prep
Keep the grilled chicken, washed greens, and dressing in separate containers in the fridge for up to three days. Assemble each bowl right before eating so the lettuce stays crunchy and the chicken doesn't make everything soggy. The dressing actually gets better after a day in the fridge as the flavors meld together.
Serving Suggestions
This bowl is filling enough to stand alone, but I sometimes serve it with a slice of warm garlic bread on the side when I'm feeling indulgent. A crisp Sauvignon Blanc or sparkling water with lemon wedges makes it feel like a restaurant experience at home.
- Add a soft-boiled egg on top for extra richness and creaminess.
- Toss in some roasted red peppers or artichoke hearts for a Mediterranean twist.
- Finish with a sprinkle of everything bagel seasoning for an unexpected crunch.
Pin It This bowl has earned its place in my weekly rotation because it's proof that simple ingredients, when treated right, can feel like a celebration. I hope it becomes one of those recipes you turn to again and again.