Healthy Chicken Caesar Salad Bowls with Quinoa are packed with juicy chicken, crisp romaine, parmesan, and a light lemon Caesar vinaigrette that’s perfect for lunch or dinner.
One of the great aspects of summer cooking is that salads can qualify as dinner with no complaints. With farmers market season right around the corner, there will be no shortage of lettuce and veggies available which makes me oh-so-happy. I can’t wait to make Cucumber Zucchini Salads and Fresh Berry Protein Smoothies every week.
These Chicken Caesar Salad bowls with Quinoa are another staple in the spring and summer months in my house. Light enough to not feel bloated, but hearty enough to keep you feeling full. It falls right in that sweet spot!
Ingredients
- Lettuce: I usually use romaine lettuce, but you could use iceberg or green leaf also.
- Chicken: I love to use leftover chicken for this recipe, either grilled or shredded. A rotisserie chicken would be perfect!
- Quinoa: Full of fiber and protein, quinoa also adds a wonderful nutty flavor and some chewy texture.
- Caesar vinaigrette: Olive oil, lemon juice, garlic, Dijon mustard, salt & pepper, and parmesan cheese make a delicious vinaigrette. If you really want that Caesar flavor, make sure you also add anchovy paste!
Customize Your Caesar Salad Bowl
- Switch up the protein: Grilled shrimp, baked salmon, or steak all work beautifully in place of the chicken. For a vegetarian option, try crispy roasted chickpeas or white beans.
- Change the grains: Quinoa adds protein and fiber, but you can easily swap it with brown rice, farro, couscous, or even cauliflower rice for a lower-carb option.
- Make it extra crunchy: Traditional croutons are always a great addition, but toasted pita chips, roasted chickpeas, or crunchy seeds like sunflower seeds add great texture, too.
How to Make Chicken Caesar Salad Bowls with Quinoa
Step 1. Start making your Caesar vinaigrette by adding olive oil to a bowl.
Step 2. Next add the Dijon mustard.
Step 3. Then use a microplane to grate garlic into the bowl.
Step 4. Add fresh lemon juice, and for true Caesar flavor, the anchovy paste.
Step 5. Finish the dressing with some finely grated parmesan cheese.
Step 6. Whisk together until fully emulsified, seasoning with salt and pepper to taste.
Step 7. Then fill a bowl with chopped lettuce and top with the grilled or shredded chicken.
Step 8. Then add the cooked quinoa and drizzle dressing over the top.
Finish with shredded parmesan cheese, serve, and enjoy your Chicken Caesar Salad Bowls with Quinoa!
More Salad Recipes
- Lebanese Cabbage Salad
- Caprese Quinoa Salad
- Soba Noodle Salad with Sesame Ginger Dressing
- How to Make Kale Salad
- Mediterranean Chopped Salad
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Ingredients
Video
Instructions
- To assemble the bowls, fill each with two cups romaine, 3 ounces cooked chicken and 1/2 cup cooked quinoa.8 cups romaine, 12 ounces shredded cooked chicken breast, 1 cup uncooked 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.2 tablespoons extra virgin olive oil, 1/4 cup lemon juice, 1 tablespoon anchovy paste, 1 tablespoon dijon mustard, 1 clove garlic, 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.1/4 cup parmesan cheese
Liz’s Notes
Nutrition
Frequently Asked Questions
Yes! These chicken Caesar salad bowls are great for meal prep. Store the quinoa, chicken, and chopped romaine separately from the dressing and assemble just before serving to keep the lettuce crisp.
Shredded or grilled chicken is the most popular option, but Caesar bowls also work well with shrimp, salmon, steak, or chickpeas for a vegetarian version.
You can customize Caesar bowls with ingredients like cherry tomatoes, avocado, roasted vegetables, cucumbers, or crispy chickpeas for extra texture and flavor.
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