Pin It I threw this bowl together on a Tuesday night when I'd promised myself I'd meal prep but ran out of time. The chicken was already marinated from the night before, and I had romaine wilting in the crisper drawer. What started as desperation cooking turned into something I now crave at least twice a week. There's something deeply satisfying about a Caesar salad that actually fills you up, no bread or pasta needed.
My sister came over one evening complaining about bland diet food, so I made her this bowl. She ate in silence for a full minute, then looked up and asked if I'd been holding out on her. Now she texts me every Sunday asking if I'm making the chicken Caesar thing again. It became our weekly ritual without either of us planning it that way.
Ingredients
- Boneless, skinless chicken breasts: I pound them to even thickness so they cook uniformly and stay juicy instead of drying out on the edges.
- Olive oil: A good coating helps the seasonings stick and creates those beautiful grill marks.
- Garlic powder and Italian herbs: This simple combo adds layered flavor without overpowering the Caesar dressing.
- Romaine lettuce: The crisp, sturdy leaves hold up to the dressing and won't wilt into mush.
- Cherry tomatoes: Their sweetness cuts through the richness and adds pops of color.
- Cucumber: I like the refreshing crunch it brings to every bite.
- Red onion: Thinly sliced, it adds a sharp bite that mellows slightly when tossed with dressing.
- Shaved Parmesan: Use a vegetable peeler to get those delicate curls that melt on your tongue.
- Roasted chickpeas or croutons: I usually go with chickpeas for extra protein and that addictive crunch.
- Toasted pine nuts: They bring a buttery, nutty richness that feels special.
- Mayonnaise: The base of the dressing, it creates that signature creamy texture.
- Fresh lemon juice: Brightens everything and balances the richness perfectly.
- Dijon mustard: Adds tang and helps emulsify the dressing.
- Worcestershire sauce: The umami depth here is non-negotiable.
- Anchovy fillets: Don't skip these, they dissolve into the dressing and create that true Caesar flavor.
- Garlic clove: Fresh minced garlic is sharper and more vibrant than powder here.
- Grated Parmesan for dressing: It thickens the dressing and intensifies the savory notes.
Instructions
- Prep the grill:
- Get your grill or grill pan screaming hot before the chicken touches it. You want to hear that immediate sizzle.
- Season the chicken:
- Rub the oil and spices all over, making sure every inch is coated. Let it sit for a few minutes if you have time.
- Grill the chicken:
- Place the breasts on the grill and resist the urge to move them around. Let them develop a golden crust for 6 to 7 minutes, then flip once and cook until the juices run clear.
- Rest and slice:
- Transfer the chicken to a cutting board and let it rest for 5 minutes so the juices redistribute. Slice thinly against the grain.
- Make the dressing:
- Whisk together the mayo, lemon juice, mustard, Worcestershire, mashed anchovies, garlic, and Parmesan until smooth. Add water a tablespoon at a time until it drizzles easily.
- Toss the salad:
- Combine the romaine, tomatoes, cucumber, and red onion in a large bowl. Pour in half the dressing and toss until every leaf is lightly coated.
- Assemble the bowls:
- Divide the dressed greens among four bowls, then top with sliced chicken, shaved Parmesan, chickpeas, and pine nuts. Drizzle the remaining dressing over the top and finish with black pepper.
Pin It One night I made this for a friend who swore she hated anchovies. She devoured the entire bowl, raved about the dressing, and asked for the recipe. When I told her about the anchovies, she paused, shrugged, and said she guessed she liked them now. That's the magic of a good Caesar.
Make It Your Own
I've swapped the chicken for grilled shrimp when I'm in the mood for something lighter, and I've even used crispy tofu for friends who don't eat meat. The dressing works with just about any protein you throw at it. Sometimes I'll add avocado slices or a handful of arugula if I want a peppery kick.
Storage and Prep Ahead
You can grill the chicken up to three days in advance and keep it in the fridge. The dressing lasts about a week in a sealed jar. I like to chop the veggies the night before and store them separately so everything stays crisp. When it's time to eat, just toss and assemble.
Serving Suggestions
This bowl is hearty enough to stand alone, but I sometimes serve it with a slice of toasted sourdough on the side. A crisp Sauvignon Blanc pairs beautifully, or just sparkling water with lemon if you want to keep it simple.
- Add a soft-boiled egg on top for extra richness.
- Toss in some roasted red peppers for a smoky sweetness.
- Finish with a squeeze of fresh lemon right before serving.
Pin It This bowl has become my answer to the question of what to eat when I want something nourishing but exciting. I hope it becomes that for you too.
Recipe FAQs
- → How do I ensure the chicken stays juicy?
Marinate the chicken with olive oil and herbs, then grill over medium-high heat for 6-7 minutes per side. Let it rest before slicing to retain juices.
- → Can I substitute the anchovies in the dressing?
Yes, you can use anchovy paste or omit them for a milder flavor, though they add depth to the dressing.
- → What are good alternatives to pine nuts?
Toasted walnuts or almonds work well and add a similar crunchy texture.
- → Is this dish suitable for gluten-free diets?
Yes, use gluten-free croutons or roasted chickpeas as toppings to keep it gluten-free.
- → How can I make the dressing creamier without mayonnaise?
Try using Greek yogurt or mashed avocado for a smooth, creamy consistency.