Caesar Chicken Bowl (Printable)

Juicy grilled chicken over crisp romaine with parmesan and creamy Caesar dressing

# What You’ll Use:

→ 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 (1.4 oz)
09 - 1.5 cups croutons (2.1 oz)

→ Caesar Dressing

10 - 1/3 cup mayonnaise (2.7 fl oz)
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

# How-To:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush chicken breasts with olive oil and season both sides with garlic powder, Italian herbs, salt, and black pepper.
03 - Grill chicken for 6 to 7 minutes per side until cooked through with internal temperature reaching 165°F. Remove from heat and let rest for 5 minutes, then slice thinly.
04 - While chicken cooks, whisk together mayonnaise, parmesan, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic in a small bowl until smooth. Season with salt and pepper.
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, parmesan cheese, and croutons. Drizzle with additional dressing as desired.
07 - Serve immediately while components remain crisp and warm.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent way more effort than you did.
  • The chicken stays juicy and tender if you don't skip the resting step, which honestly saves the whole dish.
  • You can prep components ahead and assemble right before eating, making weeknight dinners actually manageable.
02 -
  • Never skip the resting period after grilling, no matter how hungry you are, because that 5 minutes is the difference between juicy and dry.
  • Make your dressing 10 minutes before eating so the garlic flavor has time to deepen and mellow slightly into something sophisticated.
03 -
  • Pat your chicken completely dry before oiling and grilling so it actually makes contact with the hot surface instead of steaming.
  • Use a meat thermometer because it removes all the guessing and means your chicken will never be overdone again.
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