Chicken Caesar Pasta-less Bowl (Print Version)

Grilled chicken with romaine, creamy dressing, and crunchy toppings for a fulfilling low-carb dish.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds)
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 black pepper, to taste
23 - 2 tablespoons water (optional, to thin consistency)

# How To Make:

01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts evenly with olive oil, garlic powder, dried Italian herbs, salt, and black pepper.
03 - Grill the chicken breasts for 6 to 7 minutes per side until fully cooked and juices run clear. Remove and let rest for 5 minutes before slicing thinly.
04 - Whisk mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovy fillets or paste, minced garlic, Parmesan cheese, salt, and pepper in a small bowl until smooth. Add water gradually to achieve desired consistency.
05 - In a large bowl, toss chopped romaine, cherry tomatoes, diced cucumber, and sliced red onion with half of the prepared dressing.
06 - Divide the dressed salad among four bowls. Layer each with sliced grilled chicken, shaved Parmesan, roasted chickpeas or gluten-free croutons, and toasted pine nuts if using. Drizzle remaining dressing over the top and finish with freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • It feels indulgent but keeps you light, no heavy carbs weighing you down after lunch.
  • The homemade dressing tastes sharper and brighter than anything from a bottle.
  • You can prep the components ahead and assemble bowls in under five minutes.
  • It works for meal prep, date night, or feeding a crowd without breaking a sweat.
02 -
  • Let the chicken rest after grilling, cutting it too soon releases all the juices and leaves the meat dry.
  • Taste the dressing before tossing, you might want more lemon or a pinch of salt depending on your Parmesan.
  • Don't overdress the salad at first, you can always add more but you can't take it back.
03 -
  • Warm chicken on cold salad is the perfect temperature contrast, don't let the chicken cool completely before assembling.
  • Shave Parmesan with a vegetable peeler instead of grating it, the thin curls look prettier and melt just enough on contact.
  • If your dressing tastes flat, add a tiny pinch of sugar or an extra squeeze of lemon to wake it up.
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