Saturday, December 20, 2014

Unchicken Caesar Salad

It's been a really, really long time since I had Caesar dressing, but when I was a kid, it was the only one I thought wasn't disgusting. However, I never would have eaten this because it would have been weird for me to combine the cold lettuce and the warm "chicken". I was a very, very picky eater (sorry, mom)! I have come a really long way!

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.

This would be killer with a side of garlic bread sticks.

Per salad with 3 cups lettuce, 2 TBS dressing, and 3 "chicken" tenders:

Calories: 346
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%
Calcium: 7%
Iron: 15%

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