Save I started making this bowl on weeknights when I wanted something filling but didn't feel like turning on the stove for pasta. Grilling chicken outside while tossing crisp romaine inside became my rhythm. The smell of garlic and herbs hitting the hot grill always brought my neighbor to the fence, asking what I was cooking. It's Caesar salad, but bigger, crunchier, and honestly more satisfying than any creamy pasta version I've tried.
I made this for my sister after her workout one Saturday, and she ate two bowls without realizing it. She kept saying she forgot salad could be this filling. The roasted chickpeas were her idea, and now I can't imagine the bowl without that extra crunch. We sat on the porch with iced tea, scraping our plates clean while the grill cooled down.
Ingredients
- Boneless, skinless chicken breasts: I flatten them slightly with my palm before grilling so they cook evenly and stay juicy, no dry edges.
- Olive oil: Just enough to help the spices stick and keep the chicken from sticking to the grill grates.
- Garlic powder and Italian herbs: These two together smell like summer grilling, simple but so effective on chicken.
- Romaine lettuce: The crunch is everything here, I wash and spin it dry so the dressing clings instead of sliding off.
- Cherry tomatoes: I halve them so every bite gets a juicy pop of sweetness against the salty dressing.
- Cucumber: Adds cool, watery crunch that balances the richness of the Parmesan and dressing.
- Red onion: Thinly sliced and soaked in cold water for five minutes if you want it milder and less sharp.
- Shaved Parmesan cheese: I use a vegetable peeler to get thin, delicate curls that melt slightly when they hit the warm chicken.
- Roasted chickpeas or gluten-free croutons: Either one works, but chickpeas add protein and a nutty crunch I love.
- Toasted pine nuts: Optional, but they bring a buttery, almost sweet note that makes the bowl feel special.
- Mayonnaise: The creamy base of the dressing, I use full-fat for the best texture and flavor.
- Fresh lemon juice: Brightens the whole dressing and cuts through the richness, always taste and adjust.
- Dijon mustard: Adds sharpness and helps emulsify the dressing so it stays smooth.
- Worcestershire sauce: A few dashes bring deep, savory umami that makes the dressing taste complex.
- Anchovy fillets: I mash them with the side of my knife until they dissolve into the dressing, no fishy taste, just salty depth.
- Garlic clove: Finely minced or grated on a microplane, raw garlic gives the dressing its signature bite.
- Grated Parmesan cheese: Stir it into the dressing for extra creaminess and that nutty, salty flavor that makes Caesar dressing unforgettable.
Instructions
- Preheat the grill:
- Get your grill or grill pan to medium-high heat, hot enough that a drop of water sizzles and evaporates quickly. This ensures good char marks and prevents sticking.
- Season the chicken:
- Rub each breast with olive oil, then sprinkle garlic powder, Italian herbs, salt, and pepper evenly on both sides. Press the seasoning in gently with your fingers so it doesn't fall off when you flip.
- Grill the chicken:
- Place chicken on the grill and cook for 6 to 7 minutes per side, resisting the urge to move it around. When juices run clear and the internal temperature hits 165 degrees, pull it off and let it rest for 5 minutes before slicing thinly against the grain.
- Make the dressing:
- In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, mashed anchovies, minced garlic, and grated Parmesan until smooth. Add water a tablespoon at a time until it's pourable but still clings to a spoon.
- Toss the salad base:
- In a large bowl, combine chopped romaine, halved cherry tomatoes, diced cucumber, and sliced red onion. Drizzle half the dressing over and toss gently with your hands or tongs until everything is lightly coated.
- Assemble the bowls:
- Divide the dressed salad among four bowls, then top each with sliced grilled chicken, shaved Parmesan curls, roasted chickpeas or croutons, and toasted pine nuts if using. Drizzle the remaining dressing over the top and finish with a few cracks of black pepper.
Save One evening I made this for a friend who swore she hated anchovies. She ate the whole bowl, asked for seconds, and didn't believe me when I told her what was in the dressing. That's when I realized good food sneaks past your rules and just makes you happy.
How to Get Juicy Grilled Chicken Every Time
I learned the hard way that uneven chicken breasts cook unevenly. Now I pound them to an even thickness or butterfly thick ones before grilling. I also oil the chicken, not the grill, and I never press down with a spatula because that squeezes out moisture. If you have a meat thermometer, use it, guessing leads to rubber or undercooked centers.
Make-Ahead Magic
I grill chicken in batches on Sunday and store sliced portions in the fridge for quick lunches. The dressing keeps for up to five days in a sealed jar, just shake it before using. Chop the veggies the night before and keep them in a container lined with paper towel to absorb moisture. When you're ready to eat, it's just assembly, no cooking required.
Swaps and Add-Ins That Work
I've used grilled shrimp, leftover rotisserie chicken, and even crispy tofu in place of grilled chicken breasts. Sometimes I add avocado slices, roasted red peppers, or a handful of arugula for extra greens. A sprinkle of everything bagel seasoning on top is surprisingly delicious if you're feeling adventurous.
- Swap pine nuts for slivered almonds or sunflower seeds if you need a nut-free option.
- Use Greek yogurt instead of mayo for a tangier, lighter dressing.
- Add a handful of cooked quinoa or farro if you want more substance without pasta.
Save This bowl has become my answer to boring lunches and last-minute dinners. It's filling, bright, and always feels like I put in more effort than I actually did.
Recipe FAQs
- → How should the chicken be prepared for the bowl?
Rub boneless chicken breasts with olive oil, garlic powder, Italian herbs, salt, and pepper, then grill for 6-7 minutes per side until cooked through and juicy.
- → What ingredients are used in the dressing?
The dressing combines mayonnaise, fresh lemon juice, Dijon mustard, Worcestershire sauce, anchovy fillets, garlic, grated Parmesan, salt, and pepper, whisked until smooth.
- → Can this dish accommodate a gluten-free diet?
Yes, by substituting regular croutons with roasted chickpeas or gluten-free croutons, the bowl remains gluten-free.
- → What optional toppings add extra texture?
Roasted chickpeas and toasted pine nuts provide a satisfying crunch and complement the creamy dressing and tender chicken.
- → Are there alternative protein options for this bowl?
Grilled shrimp or tofu can replace chicken to suit different dietary preferences while maintaining the dish's essence.
- → How long does it take to prepare and cook this bowl?
Preparation takes about 20 minutes, with 15 minutes of cooking time, totaling roughly 35 minutes from start to finish.