Chicken Caesar Salad
1 leaner – 3 greens – 1 healthy fat – 3 condiments (per serving)
4 servings Ingredients: • ¼ tsp ground black pepper • 1 cup halved cherry tomatoes • 1½ lbs grilled chicken breast, divided • 1 cup chopped eggplant • 1 tbsp extra virgin olive oil • 1 clove garlic, minced • 1 tsp lemon juice • 1½ tbsp light mayonnaise • ½ tsp Dijon mustard • 1 tbsp Parmesan cheese • 6 cups chopped romaine lettuce • ¼ tsp salt • 1 tsp Worcestershire sauce • 1 cup chopped zucchini
Directions:
1. Preheat oven to 400°F.
2. On a lightly greased baking sheet, roast eggplant and zucchini until tender, about 20 to 30 minutes.
3. Meanwhile, prepare the dressing. In a small bowl, whisk together the lemon juice, Worcestershire, dijon mustard, garlic, salt, pepper, mayo, oil, and one tablespoon of parmesan cheese.
4. Gently toss the roasted veggies, tomatoes, lettuce, dressing, and remaining parmesan cheese together. Serve with six ounces of grilled chicken per serving.
