Save My neighbor knocked on the door one Tuesday holding a wilted bag of romaine and asked if I knew how to make Caesar dressing from scratch. We stood in my kitchen that afternoon, whisking and tasting, and by the time the chicken hit the grill pan, we'd created something neither of us expected: a full meal that tasted like a restaurant but felt like home. Now I make this bowl at least twice a month, and every time I hear that sizzle, I think of her laugh when she realized how easy it actually was.
I brought this to a potluck once, doubled the recipe, and watched it disappear in under ten minutes. Someone asked if I'd ordered it from a caterer. I didn't admit how simple it was until later, when three people texted me for the recipe. There's something about sliced chicken over crisp greens that just works, especially when the dressing clings to every leaf without drowning it.
Ingredients
- Boneless, skinless chicken breasts: These grill quickly and stay juicy if you don't overcook them, and slicing them thin makes every bite tender.
- Olive oil: Brushing it on the chicken before grilling keeps the meat moist and helps the seasonings stick without sliding off.
- Garlic powder and Italian herbs: This combo gives the chicken a subtle, savory backbone that doesn't compete with the dressing.
- Romaine lettuce: The sturdy leaves hold up under dressing and toppings without going limp, and they add a satisfying crunch.
- Freshly grated parmesan: Pre-grated cheese works in a pinch, but fresh parmesan melts slightly into the warm chicken and tastes sharper.
- Croutons: They add texture and a little toasted flavor that balances the creamy dressing.
- Mayonnaise: The base of the dressing, it creates that classic rich, smooth texture.
- Lemon juice: Brightens the whole dressing and cuts through the richness so it doesn't feel heavy.
- Dijon mustard: Adds a subtle tang and helps emulsify everything into a cohesive, creamy sauce.
- Worcestershire sauce: This is the secret umami kick that makes the dressing taste complex and layered.
- Fresh garlic: Minced finely, it gives the dressing a punchy, aromatic bite that garlic powder can't replicate.
Instructions
- Preheat the grill:
- Get your grill or grill pan going over medium-high heat so it's hot enough to sear the chicken without sticking. You want to hear that sizzle the moment the meat touches the surface.
- Season the chicken:
- Brush both sides of the chicken breasts with olive oil, then sprinkle evenly with garlic powder, Italian herbs, salt, and pepper. Press the seasonings in gently so they adhere.
- Grill the chicken:
- Place the chicken on the grill and cook for 6 to 7 minutes per side, flipping only once, until the internal temperature hits 74 degrees Celsius. Let it rest for 5 minutes before slicing so the juices redistribute instead of running out onto the cutting board.
- Make the dressing:
- In a small bowl, whisk together mayonnaise, parmesan, lemon juice, Dijon, Worcestershire, minced garlic, salt, and pepper until smooth and creamy. Taste it and adjust the lemon or garlic to your preference.
- Toss the lettuce:
- Add the chopped romaine to a large salad bowl and toss with half the dressing, making sure every leaf gets lightly coated. Save the rest of the dressing for drizzling.
- Assemble the bowls:
- Divide the dressed lettuce among four bowls, then top each with sliced grilled chicken, a generous sprinkle of parmesan, and a handful of croutons. Drizzle with extra dressing and serve right away.
Save One evening I made this for myself after a long day and ate it slowly on the couch with the windows open. The crunch of the croutons, the tang of the dressing, the warmth of the chicken, it all came together in a way that felt like taking care of myself without any fuss. That's when I realized this wasn't just a recipe, it was a reset.
How to Get Perfect Grill Marks
Make sure your grill or pan is fully preheated before the chicken goes on, and resist the urge to move it around. Let it sit undisturbed for the full 6 to 7 minutes so the surface caramelizes and those dark lines form naturally. If you flip too early, the chicken will stick and tear, and you'll lose that beautiful sear.
Storing and Reheating Leftovers
Keep the grilled chicken, lettuce, croutons, and dressing in separate containers in the fridge. The chicken stays good for up to three days and tastes great cold or gently reheated in a skillet. Assemble your bowl fresh each time so the lettuce stays crisp and the croutons don't get soggy.
Simple Swaps and Variations
If you want to switch things up, try grilled shrimp instead of chicken, or use cubed tofu for a plant-based version that still soaks up the dressing beautifully. You can also add cherry tomatoes, avocado, or a soft-boiled egg for extra richness and color.
- Use whole-grain or gluten-free croutons if you're avoiding regular wheat.
- Add a finely chopped anchovy fillet to the dressing for a deeper, more traditional Caesar flavor.
- Swap romaine for kale if you want something heartier, just massage the leaves first to soften them.
Save This bowl has become one of those recipes I reach for when I want something satisfying without overthinking it. It's simple, but it never feels boring, and that's exactly what a good meal should be.
Common Questions
- → How long does it take to make this bowl?
The total time is 30 minutes, including 15 minutes for preparation and 15 minutes for cooking the chicken.
- → Can I make the dressing ahead of time?
Yes, the Caesar dressing can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator.
- → What can I substitute for the chicken?
Grilled shrimp or tofu work well as alternatives for pescatarian or vegetarian versions.
- → Is this gluten-free?
Traditional croutons contain gluten, but you can use gluten-free croutons to make this dish gluten-free.
- → How many servings does this recipe make?
This yields 4 satisfying servings, each containing approximately 38 grams of protein.
- → Can I add anchovies to the dressing?
Yes, adding anchovy fillets to the dressing enhances the authentic Caesar flavor profile.