Caesar Chicken Bowl (Print version)

Grilled chicken over crisp romaine with parmesan, croutons, and creamy Caesar dressing

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried Italian herbs
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper

→ Salad

07 - 2 large heads romaine lettuce, chopped
08 - 1 cup freshly grated parmesan cheese
09 - 1.5 cups croutons

→ Caesar Dressing

10 - 1/3 cup mayonnaise
11 - 2 tablespoons grated parmesan cheese
12 - 1 tablespoon fresh lemon juice
13 - 1 tablespoon Dijon mustard
14 - 1 teaspoon Worcestershire sauce
15 - 1 small garlic clove, minced
16 - Salt and pepper to taste

# Cooking Steps:

01 - Preheat grill or grill pan over medium-high heat until hot.
02 - Brush chicken breasts with olive oil and season both sides evenly with garlic powder, Italian herbs, salt, and black pepper.
03 - Grill chicken for 6 to 7 minutes per side until cooked through and internal temperature reaches 165°F. Remove from heat, rest for 5 minutes, then slice thinly.
04 - In a small bowl, whisk together mayonnaise, parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper until smooth and well combined.
05 - In a large salad bowl, toss chopped romaine lettuce with half of the Caesar dressing until evenly coated.
06 - Divide dressed lettuce among 4 bowls. Top each with sliced grilled chicken, grated parmesan cheese, and croutons. Drizzle with additional dressing as desired.
07 - Serve immediately while chicken is still warm.

# Expert Advice:

01 -
  • It comes together in under 30 minutes but tastes like you spent actual effort at the stove.
  • The warm grilled chicken against cool lettuce creates this textural magic that keeps you coming back for another bite.
  • Homemade dressing beats store-bought by miles, and once you make it once, you'll never go back.
02 -
  • Never skip the five-minute rest on the chicken, no matter how hungry you are, because cutting into it while it's still cooking sets all those juices free and leaves you with dry, sad chicken.
  • Make your dressing ahead if you want, and it'll actually deepen in flavor as it sits in the fridge for a few hours, making this bowl even more forgiving for weekday meal prep.
03 -
  • Make a big batch of dressing on Sunday and keep it in a jar all week, drizzling it over everything from roasted vegetables to soup to scrambled eggs because it's genuinely that good.
  • If your chicken breasts are thick, butterfly them or pound them gently before grilling so they cook through evenly without the outside burning while the inside stays pale.
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