Meatless Chicken Caesar Salad

I have to say, I did not love this dressing. I prefer Hampton Creek’s Caesar dressing. Husband really liked this, but I thought it was just okay.

rating: 7

Meatless Chicken Caesar Salad
serves 4


vegetarian chicken (I used Beyond Chicken Strips)
1/2 cup Parmesan cheese, grated
1 garlic clove
Juice of 1 lemon
1 egg yolk
1/4 cup white wine vinegar
3/4 cup olive oil
2 heads of Romaine lettuce, washed and chopped
1 loaf Ciabatta or other crusty bread
2 tbsp olive oil


To make dressing, place the cheese, lemon juice, garlic clove, white wine vinegar and the egg together in a blender and blend for 30 seconds.
With blender still in motion, slowly add the olive oil until a smooth consistency is formed.
Pre-heat 1 tablespoon of olive oil and fry the vegetarian chicken over medium heat for approximately 10-15 minutes flipping frequently until lightly browned and piping hot throughout.
Pre-heat an oven to 450, slice the ciabatta bread into quarter inch cubes, place on baking sheet, drizzle with olive oil and bake until golden brown.

To Assemble
Place the lettuce in a large bowl, toss with the dressing. Slice the vegetarian chicken and pile in the center of your plates. Garnish with the ciabatta croutons and additional shredded Parmesan cheese.


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