Chicken Caesar Pasta-less Bowl (Print View)

A protein-packed bowl featuring grilled chicken, romaine, creamy dressing, and crunchy toppings—no pasta included.

# 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 ground 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 adjust dressing consistency)

# Directions:

01 - Heat grill or grill pan to medium-high.
02 - Brush chicken breasts with olive oil, then evenly coat with garlic powder, dried Italian herbs, salt, and black pepper.
03 - Cook chicken on grill for 6 to 7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes before slicing thinly.
04 - Whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, mashed anchovies, garlic, grated Parmesan, salt, and pepper until smooth. Add water gradually to reach desired consistency.
05 - In a large bowl, toss chopped romaine lettuce, halved cherry tomatoes, diced cucumber, and thinly sliced red onion with half of the prepared dressing.
06 - Divide salad mixture evenly among four serving 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 finish with freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • It feels indulgent but keeps you energized instead of sluggish.
  • The grilled chicken adds smoky depth that store-bought rotisserie can't match.
  • You can prep everything ahead and assemble in under five minutes.
  • It's endlessly adaptable to whatever's sitting in your fridge.
02 -
  • Don't skip resting the chicken or you'll lose all those precious juices when you slice it.
  • Taste the dressing before you toss the salad, it should be punchy and bold since the greens will mellow it.
  • If your dressing breaks or looks grainy, whisk in a teaspoon of warm water to bring it back together.
03 -
  • Use a vegetable peeler to shave the Parmesan into thin ribbons instead of grating it.
  • Let the sliced red onion soak in ice water for 10 minutes to take the edge off its sharpness.
  • If you're making this for a crowd, set up a DIY bowl bar and let everyone build their own.
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