Caesar Chicken Bowl (Printable)

Juicy grilled chicken breast over crisp romaine with parmesan, crunchy croutons, and creamy Caesar dressing.

# Ingredient List:

→ 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 lemon juice
13 - 1 tablespoon Dijon mustard
14 - 1 teaspoon Worcestershire sauce
15 - 1 small garlic clove, minced
16 - Salt and pepper to taste

# How to Make:

01 - Preheat grill or grill pan over medium-high heat until surface is 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 breasts for 6-7 minutes per side until cooked through and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes, then slice thinly.
04 - While chicken cooks, whisk together mayonnaise, parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper in a small bowl until smooth and well combined.
05 - In a large salad bowl, toss chopped romaine lettuce with half of the prepared Caesar dressing until evenly coated.
06 - Divide dressed lettuce among 4 serving bowls. Top each portion with sliced grilled chicken, additional parmesan cheese, and croutons. Drizzle with remaining dressing as desired.
07 - Serve immediately while chicken is still warm and salad is crisp.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent hours in the kitchen.
  • The chicken stays tender and juicy because you let it rest, a small moment that makes all the difference.
  • You can eat it immediately or pack it for later, making it genuinely practical for busy weeks.
02 -
  • Skip the temptation to cover your grill or move the chicken constantly; letting it develop that crust is what separates mediocre from memorable.
  • The dressing separates if you don't whisk it long enough, so give it a full minute of continuous whisking until it thickens slightly.
03 -
  • Pat your chicken dry before seasoning so the spices cling properly instead of sliding off moisture.
  • Use a meat thermometer to eliminate guesswork; 165°F is the magic number that means perfectly cooked, never rubbery chicken.
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