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Chicken Caesar Salad Bowls with Quinoa

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This hearty and satisfying salad bowl recipe is filled with leafy romaine, juicy chicken and protein-packed quinoa then drizzled with a lemony Caesar vinaigrette. 

Chicken Caesar Salad Bowl

One of the great aspects of summer cooking is that salads can qualify as dinner with no complaints. With farmers market season in full force, there is no shortage of lettuce available which makes me oh-so-happy.

Liz Making Chicken Caesar Salad

These chicken Caesar salad bowls are filled with hearty chicken breast, protein-rich quinoa and nutty parmesan cheese. To save time, feel free to use rotisserie chicken. I’m all about a good time saver.

Chicken Caesar Salad with Quinoa Recipe

If you’re prepping these bowls for lunches throughout the week, be sure to keep the vinaigrette in a separate container to avoid wilted lettuce.

Chicken Caesar Salad Bowls with Quinoa Recipe

Quinoa is a great gluten-free option for bulking up the salad but I love using bulgur wheat, farro and freekeh as well.

Chicken Caesar Salad with Quinoa Easy Recipe

To serve, drizzle with my light and flavorful Caesar salad vinaigrette made with lemon juice, olive oil and dijon mustard.

Your fork is waiting.

Chicken Caesar Salad with Quinoa and a Lemony Vinaigrette Recipe

Chicken Caesar Salad Bowls with Quinoa

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This hearty and satisfying salad bowl recipe is filled with leafy romaine, juicy chicken and protein-packed quinoa then drizzled with a Caesar vinaigrette. 
PREP: 15 mins
COOK: 15 mins
TOTAL: 30 mins
Servings: 4


  • 8 cups romaine (chopped)
  • 12 ounces shredded cooked chicken breast (such as rotisserie)
  • 1 cup uncooked quinoa (prepared according to package instructions)
  • ¼ cup parmesan cheese (grated)

Caesar Salad Vinaigrette

  • 2 tablespoons extra virgin olive oil
  • ¼ cup lemon juice
  • 1 tablespoon anchovy paste (optional)
  • 1 tablespoon dijon mustard
  • 1 clove garlic (minced)
  • salt and pepper to taste


  • To assemble the bowls, fill each with two cups romaine, 3 ounces cooked chicken and 1/2 cup cooked quinoa.
  • Prepare the vinaigrette by combining all ingredients in a small bowl and whisking until emulsified. Check for seasoning and add salt and pepper to taste.
  • When you’re ready to eat the salad, drizzle each with equal parts of the salad dressing. Top each bowl with parmesan cheese to serve.


Serving: 1bowlCalories: 430kcalCarbohydrates: 32gProtein: 34gFat: 19gSaturated Fat: 4gCholesterol: 89mgSodium: 594mgPotassium: 754mgFiber: 5gSugar: 1gVitamin A: 8270IUVitamin C: 9.9mgCalcium: 147mgIron: 3.6mg

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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