Chicken Caesar Pasta-less Bowl (Printer-friendly)

Grilled chicken, crisp romaine, creamy dressing, and crunchy toppings combine for a filling low-carb bowl.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs)
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)

# How To Make It:

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

# Expert Advice:

01 -
  • It fills you up without that heavy, sluggish feeling you get from pasta or bread.
  • The homemade dressing tastes sharper and brighter than anything from a bottle.
  • You can prep the components ahead and toss it together in under five minutes when hunger strikes.
02 -
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying in the meat.
  • Do not overdress the salad at first, you can always add more but you cannot take it back once it is soggy.
  • If your dressing tastes too sharp, a pinch of sugar or an extra tablespoon of Parmesan will round it out.
03 -
  • Toast your pine nuts in a dry skillet over medium heat, watching them closely because they go from golden to burnt in seconds.
  • If you do not have anchovies, a teaspoon of fish sauce or even a dash of soy sauce can mimic that umami depth.
  • For perfectly thin chicken slices, let the meat rest fully, then cut against the grain with a sharp knife.
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