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Vegan chicken caesar salad

Our faithful recreation of the classic chicken caesar salad, but of course, it's been veganised! It's not only delicious but it's also easy enough to realistically rustle up for a weekday lunch.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 2
Calories: 715kcal

Ingredients

Croutons

  • 100 g ciabatta sliced
  • 1 tbsp olive oil extra virgin
  • 1/2 tbsp oregano dried
  • 1/2 tbsp rosemary dried
  • 1 pinch salt
  • 1 pinch black pepper

Caesar dressing

  • 1/4 cup vegan mayo
  • 1 clove garlic grated
  • 1 tsp dijon mustard
  • 1 tsp white wine vinegar
  • 2 tbsp vegan parmesan grated
  • 1 tsp caper brine
  • 1 tsp nori powder nori sheet ground in spice grinder
  • 1 tbsp olive oil extra virgin
  • 1/2 tsp maple syrup

Salad

  • 400 g romaine lettuce sliced
  • 165 g naked glory roast tenderstrips 1 packet
  • 50 g vegan parmesan shavings

Method

  • Pre-heat the oven to 120 degrees celsius.
  • Toast the ciabatta slices, then cut into cubes. Add to a bowl with oil, salt, pepper, rosemary and oregano. Toss to combine. Lay out the cubes on a baking try and cook in the oven for 20 minutes (or until crispy).
  • Whilst the croutons are baking, make the caesar dressing. Add to a glass the mayo, grated garlic, white wine vinegar, dijon mustard, grated parmesan, nori powder, caper brine, maple syrup and olive oil, and stir to combine.
  • Then cook the vegan chicken pieces. Heat some oil in a pan, add in the pieces and cook according to the packet instructions.
  • The croutons will now be done. Add the lettuce and 1/2 the dressing to a salad bowl and toss. Now plate up by adding the dressed lettuce into bowls, then top with the vegan chicken, croutons, parmesan and the rest of the dressing.

Video

Notes

Nutritional info:

  • 23.6g protein
  • 47.7g carbs
  • 48.3g fat
•calories and nutritional info is estimated per serving