Save This Avocado Chicken Caesar Grain Bowl is my answer to those days when I crave something as nourishing as it is satisfying a meal that’s equal parts fresh salad and hearty main dish. With juicy grilled chicken, creamy avocado, tangy Caesar dressing, and crunchy toppings served over your grain of choice, this bowl brings together favorite flavors in a way that is balanced and irresistible for lunch or dinner.
I first made this bowl while prepping lunches for the week and it ended up disappearing by dinner. Now it is a regular request in my house especially on days when we want something cool crisp and filling.
Ingredients
- Quinoa or brown rice: These grains are a healthy base and keep you feeling full Choose a brand that looks fresh without any off smells
- Low-sodium chicken broth: Adds extra flavor when cooking grains Look for one with minimal additives
- Boneless skinless chicken breasts: Lean source of protein Choose breasts that are plump and moist for best texture
- Olive oil: Helps the chicken stay juicy while grilling Go for extra virgin for rich flavor
- Garlic powder and dried Italian herbs: Infuse the chicken with classic Caesar notes Use a fresh jar for bold aroma
- Salt and black pepper: Essential for seasoning Use sea salt or kosher salt for best flavor
- Romaine lettuce: Adds crunch and freshness Look for whole heads with crisp green leaves
- Ripe avocado: Slices add creamy texture Use avocados that yield slightly to gentle pressure
- Shaved Parmesan cheese: Brings rich umami and a salty kick Buy a wedge and shave it fresh for best taste
- Cherry tomatoes: A burst of sweet tang Pick firm shiny tomatoes for best flavor
- Croutons: Extra crunch and classic Caesar touch Homemade or high-quality store-bought is best
- Mayonnaise: Acts as the creamy base for the dressing Use full-fat or substitute with Greek yogurt
- Freshly grated Parmesan cheese: Adds extra richness to the dressing Freshly grated melts smoothly
- Lemon juice: Lifts and brightens the whole bowl Use freshly squeezed for best zing
- Dijon mustard: Adds a peppery bite Pick a smooth quality Dijon
- Garlic clove: Provides real garlicky punch Use fresh minced garlic not pre-chopped
- Anchovy fillets: Optional but classic for Caesar flavor Mince them very finely or skip for a milder taste
- Worcestershire sauce: Adds savoriness Look for a brand with a short ingredient list
- Salt and pepper: For balancing the dressing Taste as you go
Instructions
- Cook the Grains:
- Rinse your quinoa or brown rice under cold running water to remove bitterness and surface starches. In a medium saucepan add the rinsed grains along with water or chicken broth. Bring to a boil over high heat then immediately lower the heat to a gentle simmer. Cover with a tight-fitting lid and cook until the grains are tender. For quinoa it takes about 15 minutes while brown rice usually needs closer to 35 minutes. When done fluff the grains with a fork and set aside uncovered to cool slightly
- Grill the Chicken:
- Place the chicken breasts on a plate and drizzle both sides with olive oil. Sprinkle the garlic powder dried Italian herbs salt and pepper evenly across the surface and gently rub it all in to coat the chicken well. Preheat your grill or a grill pan over medium-high heat until hot. Lay the chicken breasts down and let cook undisturbed for 5 to 7 minutes on the first side until nice grill marks form then flip and continue cooking on the other side for another 5 to 7 minutes. The chicken is done when a thermometer inserted in the thickest part reads 165F. Transfer to a clean board and let rest for 5 minutes before slicing into strips
- Make the Caesar Dressing:
- In a small bowl whisk together mayonnaise freshly grated Parmesan lemon juice Dijon mustard minced garlic anchovies if using Worcestershire sauce and a touch of salt and pepper. Whisk vigorously until smooth and creamy The flavor should be bright and savory Taste and adjust seasonings as needed more lemon or Dijon can wake up the flavor. If you like a thinner dressing whisk in a bit of water one teaspoon at a time
- Assemble the Bowls:
- Evenly divide your cooked grains among four large serving bowls. Top with a generous handful of chopped romaine then arrange the sliced grilled chicken in rows. Add avocado slices cherry tomatoes scattered Parmesan shavings and crunchy croutons for color and texture Don’t be afraid to load up on the veggies
- Dress and Serve:
- Drizzle each bowl with a spoonful or two of Caesar dressing just before serving. Give everything a gentle toss in the bowl if you like and serve immediately while the grains are still warm and the salad is cool and crisp
Save As a kid I never really cared for Caesar salads but when I started making my own dressing with extra lemon and anchovy I fell in love with it
Storage Tips
Store all components separately in airtight containers in the fridge If you keep the dressing and croutons apart from the greens everything will stay fresh for three days The chicken can also be frozen in slices and reheated gently if you want to double the recipe for later
Ingredient Substitutions
If you do not have quinoa or brown rice try farro barley or bulgur Those who want a vegetarian version can use roasted chickpeas in place of chicken For a dairy-free bowl swap in nutritional yeast for Parmesan and use a vegan mayo for the dressing
Serving Suggestions
Serve the bowl as a colorful lunch or dinner topped with extra fresh herbs or sliced hard-boiled eggs If entertaining set out all ingredients salad-bar style and let guests assemble their own custom bowls Great with a chilled white wine or sparkling citrus water
Cultural and Historical Context
The Caesar salad was originally created by an Italian-American restaurateur in Mexico but over time it has become a true classic all across America Turning it into a grain bowl makes it more filling for today’s meals while still honoring its beloved flavors
Save A hearty homemade Avocado Chicken Caesar Grain Bowl makes the perfect meal all year round The first time I served this for friends we ended up lingering over the table for hours dipping extra romaine leaves in the leftover dressing That is how you know it is a winner