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Chicken Caesar Salad

This recipe is on plan for the Klar Health program. The Klar team is on a mission to help people make a positive impact on their own health and the health of their community. If you are ready to get started on your own health journey or you have any questions please fill out the health assessment on our home page!


  1. 1 Teaspoon Lemon Juice

  2. 1 Teaspoon Worcestershire Sauce

  3. 1/2 Teaspoon Dijon Mustard

  4. 1 Clove Garlic

  5. 1/4 Teaspoon Salt

  6. 1/4 Teaspoon Ground Pepper

  7. 1 Tablespoon Parmesan Cheese, Grated

  8. 1/4 Cup Parmesan Cheese, Grated

  9. 1 1/2 Tablespoon Light Mayonnaise

  10. 3 Teaspoon Extra Virgin Olive Oil

  11. Cooking Spray

  12. 1 Cup Eggplant, Chopped

  13. 1 Cup Zucchini, Chopped

  14. 1 Cup Cherry Tomatoes, Halved

  15. 6 Cup Romaine Lettuce

  16. 1 1/2 Ibs Grilled Chicken Breast, Divided


Preheat the oven to 400 degrees. On a lightly greased baking sheet, roast eggplant and zucchini until tender for about twenty to thirty minutes. Meanwhile whisk together, lemon juice, Worcestershire sauce, Dijon mustard, garlic, salt, ground pepper, 1 tablespoon grated Parmesan cheese, light mayonnaise, and olive oil in a small bowl to make the dressing. Gently toss the roasted veggies, tomatoes, lettuce, dressing, and Parmesan cheese together. Serve with six ounces of grilled chicken per serving. Enjoy.


Salads are a great option in the summer especially. In the summertime, when it is hot outside, most people do not want to cook much. Salads can be healthy and nutritious especially if you use healthy ingredients and recipes.

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