Caesar Chicken Bowl (Printer-Friendly)

Juicy 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

# How-To Steps:

01 - Preheat grill or grill pan over medium-high heat for 5 minutes.
02 - Brush chicken breasts with olive oil and season both sides with garlic powder, Italian herbs, salt, and black pepper.
03 - Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F. Remove from heat and 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.
05 - In a large bowl, toss chopped romaine lettuce with half of the Caesar dressing until evenly coated.
06 - Divide dressed lettuce among 4 serving bowls. Top each bowl with sliced grilled chicken, parmesan cheese, and croutons. Drizzle with additional dressing as desired.
07 - Serve immediately while chicken is warm and lettuce is crisp.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy when you let it rest after grilling, turning what could be dry into something you'll actually crave.
  • You can have this ready in 30 minutes, which means weeknight dinners stop feeling like a chore and start feeling like a choice.
  • It's the kind of bowl that looks fancy enough to serve guests but honest enough to eat alone on the couch without guilt.
02 -
  • Don't skip the resting step after grilling; I learned this the hard way by cutting into hot chicken and watching all the juices run out onto the cutting board instead of staying in your mouth where they belong.
  • If your chicken breasts are thick, pound them to a more even thickness before grilling so they cook uniformly; uneven thickness is why some pieces come out dry while others are perfect.
  • Make the dressing while the chicken cooks so nothing sits waiting; fresh Caesar dressing is best within 30 minutes of making, and it keeps the whole process moving smoothly.
03 -
  • Mark your chicken with grill marks by rotating it 45 degrees halfway through the first side; it looks intentional and creates more surface area for flavor.
  • Keep leftover dressing in the fridge for up to 3 days and use it on literally any salad or as a dip for vegetables because it's genuinely good enough to stand on its own.
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