Avocado Chicken Caesar Bowl Recipe
Introduction
The Avocado Chicken Caesar Bowl is a fresh, flavorful twist on the classic Caesar salad. Combining tender grilled chicken, creamy avocado, and a zesty homemade dressing over wholesome grains makes for a satisfying and nutritious meal.
Ingredients
- 1 cup uncooked quinoa or brown rice
- 2 cups water or low-sodium chicken broth
- 2 large boneless, skinless chicken breasts (about 14 oz)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large head romaine lettuce, chopped
- 1 large ripe avocado, sliced
- 1/2 cup shaved Parmesan cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup croutons
- 1/3 cup mayonnaise
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 2 anchovy fillets, finely chopped (optional)
- 1/4 teaspoon Worcestershire sauce
- Salt and pepper, to taste
Instructions
- Step 1: Rinse the quinoa or brown rice thoroughly under cold running water. Place it in a saucepan with water or chicken broth. Bring to a boil, then reduce heat to a gentle simmer, cover, and cook until tender—about 15 minutes for quinoa or 35 minutes for brown rice. Fluff with a fork and set aside.
- Step 2: Preheat a grill or grill pan over medium-high heat. Coat the chicken breasts with olive oil, garlic powder, dried Italian herbs, salt, and black pepper. Grill each breast for 5 to 7 minutes per side until fully cooked and the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then slice thinly.
- Step 3: In a mixing bowl, whisk together mayonnaise, freshly grated Parmesan cheese, lemon juice, Dijon mustard, minced garlic, anchovy fillets if using, Worcestershire sauce, and season with salt and pepper. Whisk briskly until the dressing is smooth and emulsified.
- Step 4: Divide the cooked grains evenly among four serving bowls. Top each with chopped romaine lettuce, sliced grilled chicken, avocado slices, halved cherry tomatoes, shaved Parmesan cheese, and croutons.
- Step 5: Drizzle the Caesar dressing over each bowl just before serving. Gently toss everything together to combine the flavors and enjoy immediately.
Tips & Variations
- For extra flavor, marinate the chicken in the olive oil and herbs mixture for 30 minutes before grilling.
- Use Greek yogurt instead of mayonnaise for a lighter dressing.
- Swap out the quinoa or brown rice for couscous or farro to change the texture.
- Leave out anchovies for a milder dressing or substitute with a dash of capers for a similar salty note.
- Add crispy bacon bits or toasted nuts for added crunch and richness.
Storage
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing chilled and add it just before serving to maintain freshness. Reheat the grains and chicken gently in the microwave or on the stovetop, but avoid reheating the avocado and lettuce to preserve their texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked chicken for this recipe?
Yes, pre-cooked chicken can save time. Just slice and warm it before assembling the bowl.
Is it necessary to include anchovies in the dressing?
Anchovies add the classic umami flavor in Caesar dressing, but they are optional. The dressing will still be tasty without them.
Print
Avocado Chicken Caesar Bowl Recipe
- Total Time: 35 minutes for quinoa, 57 minutes if using brown rice
- Yield: 4 servings 1x
Description
This Avocado Chicken Caesar Bowl is a wholesome, protein-packed meal combining tender grilled chicken, creamy avocado, and crisp romaine over a bed of quinoa or brown rice. With a rich homemade Caesar dressing and fresh ingredients like cherry tomatoes and Parmesan, it delivers all the classic Caesar salad flavors in a satisfying bowl perfect for lunch or dinner.
Ingredients
Scale
Grains and Liquid
- 1 cup uncooked quinoa or brown rice
- 2 cups water or low-sodium chicken broth
Chicken and Seasoning
- 2 large boneless, skinless chicken breasts (about 14 oz)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad Ingredients
- 1 large head romaine lettuce, chopped
- 1 large ripe avocado, sliced
- 1/2 cup shaved Parmesan cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup croutons
Caesar Dressing
- 1/3 cup mayonnaise
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 2 anchovy fillets, finely chopped (optional)
- 1/4 teaspoon Worcestershire sauce
- Salt and pepper, to taste
Instructions
- Cook the Grains: Rinse the quinoa or brown rice thoroughly under cold running water to remove bitterness or impurities. Place the grains in a saucepan with the water or low-sodium chicken broth. Bring to a boil, then reduce to a gentle simmer, cover, and cook until tender—approximately 15 minutes for quinoa or 35 minutes for brown rice. Once done, fluff the grains with a fork and set aside to cool slightly.
- Prepare the Chicken: Preheat your grill or grill pan over medium-high heat. Coat the chicken breasts evenly with olive oil, garlic powder, dried Italian herbs, salt, and black pepper. Grill each chicken breast for 5 to 7 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and allow the chicken to rest for 5 minutes before thinly slicing.
- Make the Caesar Dressing: In a mixing bowl, whisk together mayonnaise, freshly grated Parmesan cheese, lemon juice, Dijon mustard, minced garlic, finely chopped anchovy fillets (if using), Worcestershire sauce, and salt and pepper to taste. Continue whisking until the dressing is smooth and emulsified.
- Assemble the Grain Bowls: Divide the cooked quinoa or brown rice evenly among four serving bowls. Top each bowl with chopped romaine lettuce, sliced grilled chicken, fresh avocado slices, halved cherry tomatoes, shaved Parmesan cheese, and croutons for added crunch.
- Finish and Serve: Just before serving, drizzle the homemade Caesar dressing over each bowl. Gently toss the ingredients to combine the flavors well, ensuring every bite is infused with the creamy, tangy dressing. Serve immediately and enjoy a nutritious and delicious meal.
Notes
- For a lower-calorie option, substitute mayonnaise in the dressing with Greek yogurt.
- You can omit anchovy fillets from the dressing for a milder flavor if preferred.
- Feel free to use either quinoa or brown rice based on your preference or dietary needs.
- Leftover grilled chicken and dressing can be stored in the refrigerator for up to 3 days.
- To keep the salad crisp, add the dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes for quinoa and chicken (or 42 minutes if using brown rice)
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Keywords: Avocado Chicken Caesar Bowl, grilled chicken bowl, healthy chicken salad, quinoa bowl, brown rice bowl, Caesar dressing, grilled chicken recipe
