Chicken Caesar Pasta-less Bowl (Printable)

A filling bowl of grilled chicken, romaine, creamy dressing, and crunchy toppings—no pasta involved.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 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, as needed)

# How to Make It:

01 - Prepare the grill or grill pan over medium-high heat.
02 - Coat chicken breasts evenly with olive oil, garlic powder, dried Italian herbs, salt, and black pepper.
03 - Cook chicken for 6 to 7 minutes on each side until no longer pink inside and juices run clear. Rest for 5 minutes, then slice thinly.
04 - Combine mayonnaise, fresh lemon juice, Dijon mustard, Worcestershire sauce, mashed anchovies, minced garlic, grated Parmesan, salt, and pepper in a small bowl. Whisk until smooth and add water to reach desired consistency.
05 - In a large bowl, toss chopped romaine lettuce, halved cherry tomatoes, diced cucumber, and sliced red onion with half of the dressing.
06 - Distribute the dressed salad evenly into four bowls. Top each with sliced grilled chicken, shaved Parmesan, roasted chickpeas or gluten-free croutons, and toasted pine nuts if using.
07 - Drizzle remaining dressing over each bowl and garnish with freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • It's ready in 35 minutes and feels like a restaurant meal you actually want to eat.
  • High protein and low carb without tasting like a compromise.
  • The homemade Caesar dressing is better than anything from a bottle and takes two minutes to whisk together.
  • You can prep the components ahead and assemble bowls all week long.
02 -
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying in the meat.
  • Don't overdress the greens at first, you can always add more but you can't take it back once it's soggy.
  • If your dressing tastes too sharp, a tiny pinch of sugar or an extra splash of water will mellow it out.
03 -
  • Use a vegetable peeler to shave the Parmesan into thin ribbons that look elegant and melt slightly from the warm chicken.
  • Mash the anchovies with the back of a fork until they disappear into the dressing, no one will know they're there but everyone will taste the difference.
  • If you don't have a grill, a hot cast iron skillet works just as well and gives you a gorgeous sear.
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