I love this salad, it's a family favorite and it's pretty easy, too!
Prep the lettuce: Buy one of those packs of romaine hearts and chop up and wash the leaves (you don't want to use the hard core here). Set that aside in a colander so it can drip dry or use a salad spinner if you have one.
Start the "chicken" baking - I used Gardein Seven Grain Crispy Tenders and baked like the package said. Easy stuff.
Now make the dressing:
4 TBS dijon mustard
4 TBS nutritional yeast
4 TBS ground almonds
4 TBS ground macadamia nuts or cashews
7 cloves of garlic, minced
1/2 cup of water
2-3 TBS lemon juice (to taste)
1/2 tsp kelp granules (optional)
1 TBS soy sauce
2 TBS olive oil
2 TBS vegan mayonnaise (I like Just Mayo or Follow Your Heart)
1 tsp ground black pepper
Put everything in the dressing ingredient list in a blender and blend until smooth. Set aside in the fridge to thicken.
In the last 4 minutes of baking the "chicken", brush some of the dressing onto each strip and continue baking. The dressing will bake in a little bit.
Split the lettuce into even servings, then drizzle 2-3 TBS of dressing on the lettuce. Add the "chicken" and a few twists of freshly ground pepper. You're going to have extra dressing. You won't be sad about that.
I had some extra ground macadamia and almond blend, so I added a little nutritional yeast and salt to that and blended to make a pseudo parmesan topping and tossed that on there as well. If you're into croutons, you can knock yourself out and add some of those now, too.
Per salad with 3 cups lettuce, 2 TBS dressing, and 3 "chicken" tenders:
Carb: 25 g
Protein: 21 g
Fat: 13.6 g
Fiber: 4.1 g (16%)
Sugars: 2.8 g (7%)
Vitamin A: 280%
Vitamin C: 48%