Chickless Caesar Salad
Consistently one of the most popular salads on the Vegan Recipe Club due to its simplicity and tastiness. Caesar salad doesn’t need much of an introduction, so we’ll stop chatting and let you get prepping!
Photograph by Rebel Recipes
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Preparation time
10 min
Cook time
5 min
Total time
20
Cuisine
Mexican, Central and South American
Meal
- mains
- lunches
- sides-light-meals-and-salads
Servings
4
Ingredients
Salad
- 350g/12 oz (approx.) vegan chicken strips or pieces
- 2 baby gem or 1 cos or romaine lettuce, leaves separated
- 1 avocado, sliced
- 200g/7 oz cherry tomatoes, halved
- 2 handfuls of croutons (we made our own using 2cm squares of sourdough, crusts removed, drizzled with a little oil and salt and placed in the oven at 180°C/350°F/gas Mark 4 until golden. Use gluten-free bread if necessary)
- Handful fresh parsley, stalks removed and finely chopped
- 50g/2 oz vegan Parmesan, shaved or grated (or buy a pre-grated version and sprinkle over)
- 1 tbsp capers, drained and rinsed (optional)
Dressing
- 230g/1 cup vegan mayonnaise
- 1 tsp Dijon mustard
- 2 cloves garlic, crushed
- 2 tbsp lemon juice
- 50g/½ cup vegan Parmesan, grated (or buy a pre-grated version)
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp vegan Worcester sauce (optional)
Instructions
Salad
- Lightly fry the vegan chicken pieces in a little oil until golden or according to the instructions on the packet.
- Arrange all the different salad ingredients together in a bowl or decoratively on a board if you’re feeling fancy.
Dressing
- Mix all the ingredients together in a medium-sized bowl until well combined.
- Either spoon a few dollops of the dressing around the salad ingredients or mix together with the salad until fully covered.
Keywords
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