American•healthy
Chicken Caesar Salad Bowls with Quinoa
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 time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 cups romaine (chopped)
- 12 ounces shredded cooked chicken breast (such as rotisserie)
- 1 cup uncooked quinoa (prepared according to package instructions)
- 1/4 cup parmesan cheese (grated)
- 2 tablespoons extra virgin olive oil
- 1/4 cup lemon juice
- 1 tablespoon anchovy paste (optional)
- 1 tablespoon dijon mustard
- 1 clove garlic (minced)
- salt and pepper to taste
Instructions
- 1
To assemble the bowls, fill each with two cups romaine, 3 ounces cooked chicken and 1/2 cup cooked quinoa.
- 2
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.
- 3
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.