Grilled Chicken Caesar Salad with Roasted Vegetables

1.Preheat the oven to 425°F (220°C).

2.In a mixing bowl, toss the zucchini, red bell pepper, and red onion with 1/2 tablespoon olive oil, salt, and pepper. Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

3.While the vegetables roast, prepare the chicken. Rub the chicken breasts with the remaining 1/2 tablespoon olive oil, garlic powder, dried oregano, salt, and pepper.

4.Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken breasts for 5-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred and cooked through. Remove from heat and let rest for 5 minutes before slicing into thin strips.

5.In a small bowl, whisk together lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and grated Parmesan cheese. Slowly drizzle in the extra virgin olive oil while whisking continuously to create a light, creamy dressing without mayonnaise. Adjust salt and pepper to taste.

6.In a large salad bowl, combine the chopped romaine lettuce, roasted vegetables, and grilled chicken strips. Pour the dressing over the salad and toss gently to coat all ingredients evenly.

7.Top the salad with additional Parmesan cheese, croutons if using, and a sprinkle of fresh parsley for garnish.

8.Serve immediately for a fresh, vibrant, and healthy meal.