Best Chicken Caesar Salad Bowl
This Chicken Caesar Salad Bowl elevates the classic salad to a satisfying meal. It features crisp romaine lettuce, juicy grilled chicken, creamy Caesar dressing, and crunchy croutons, all perfectly combined. It's a versatile and customizable recipe perfect for lunch or dinner.
Equipment
- Grill (or baking sheet or skillet)
- Small bowl
- Medium bowl
- Whisk
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Meat thermometer
- Paper towels
- Large bowl (or individual bowls)
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper to taste
- ½ cup mayonnaise
- 2 tbsp grated Parmesan cheese
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- ¼ tsp Worcestershire sauce
- 1 head romaine lettuce, chopped
- 1 cup croutons
- ½ cup grated Parmesan cheese
- Optional: Cherry tomatoes
- Optional: Bacon bits
- Optional: Hard-boiled eggs
Instructions
- Prep the Chicken: Pat the chicken breasts dry with paper towels.
- Marinate the Chicken: In a small bowl, mix together the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Rub the mixture all over the chicken breasts and marinate for at least 15 minutes.
- Cook the Chicken: Grill, bake, or pan-fry the chicken until cooked through and the internal temperature reaches 165°F (74°C). Grilling: 6-8 minutes per side. Baking: 20-25 minutes at 400°F (200°C). Pan-Frying: 6-8 minutes per side in a skillet with olive oil.
- Rest and Slice the Chicken: Let the chicken rest for 5-10 minutes before slicing or dicing.
- Make the Caesar Dressing: In a medium bowl, whisk together the mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce.
- Season the Caesar Dressing: Add salt and pepper to taste. Adjust lemon juice or Parmesan cheese to your liking.
- Chill the Caesar Dressing: Chill the dressing in the refrigerator for at least 30 minutes.
- Prepare the Lettuce: Wash and chop the romaine lettuce, then pat it dry.
- Layer the Ingredients: In a large bowl (or individual bowls), start with a bed of romaine lettuce. Top with the sliced or diced chicken, croutons, and Parmesan cheese.
- Dress It Up: Drizzle the Caesar dressing over the salad.
- Optional Additions: Add cherry tomatoes, bacon bits, or hard-boiled eggs if desired.
- Toss and Serve: Gently toss the salad to combine all the ingredients. Serve immediately.
Notes
Overcooked chicken ruins the salad. Use a meat thermometer to ensure it reaches 165°F (74°C). Don't be afraid to play with the dressing. Store leftovers in an airtight container in the refrigerator for up to 2 days, keeping the dressing separate to prevent soggy lettuce. Add red pepper flakes for a spicy kick. For a lighter dressing, use Greek yogurt instead of mayonnaise. Homemade croutons are best; toss cubed bread with olive oil, garlic powder, and Italian seasoning, then bake until golden brown and crispy.