Chicken Caesar Pasta-less Bowl (Printable)

A protein-rich bowl featuring grilled chicken, romaine, creamy dressing, and crunchy toppings—no pasta involved.

# Required Ingredients:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 17.6 oz)
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 pepper, to taste
23 - 2 tablespoons water (to thin, as needed)

# Preparation Steps:

01 - Preheat the grill or grill pan to medium-high heat.
02 - Coat chicken breasts with olive oil, then season evenly with garlic powder, dried Italian herbs, salt, and black pepper.
03 - Grill chicken breasts for 6 to 7 minutes per side until cooked through and juices run clear. Remove and let rest for 5 minutes before slicing thinly.
04 - In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovy fillets or paste, minced garlic, grated Parmesan, salt, and pepper until smooth. Add water to achieve desired consistency.
05 - In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Toss with half of the dressing.
06 - Divide the dressed salad equally among four bowls. Layer each with sliced grilled chicken, shaved Parmesan, and optional roasted chickpeas or gluten-free croutons and toasted pine nuts.
07 - Drizzle remaining dressing over each bowl, add freshly ground black pepper to taste, and serve immediately.

# Expert Suggestions:

01 -
  • It comes together in less time than it takes to boil pasta, but feels way more satisfying.
  • The grilled chicken stays juicy while the salad stays crisp, and they actually work together instead of fighting for space on your plate.
  • You can make this with whatever vegetables you have on hand, so it never feels repetitive.
02 -
  • Slice the chicken thin after it rests—thick chunks make the bowl feel choppy and hard to eat, while thin slices spread the protein across every bite.
  • Don't dress the entire salad if you're not eating it immediately; keep some dressing separate and add it right before serving so the leaves stay crisp.
03 -
  • Pat the chicken dry before grilling—moisture on the surface keeps it from browning properly and creates steam instead of sear.
  • Use anchovy paste if you can't find fillets, but start with half the amount and add more if you want deeper flavor, since it's more concentrated.
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