Description
This delicious kale chicken Caesar salad features tender kale, crispy plant-based chicken, and a velvety, rich homemade caesar dressing. Hearty enough as a main meal or skip the chicken and enjoy the salad as a side!
Ingredients
Units
Scale
Caesar Dressing, makes about 1 cup:
- 1/4 cup mayo
- 1/4 cup tahini
- Juice of 1 lemon (1/4 cup)
- 1 tablespoon nutritional yeast
- 1 tablespoon apple cider vinegar
- 1 tablespoon caper brine
- 2 teaspoons dijon mustard
- 3/4 teaspoon garlic powder
- 1/2 teaspoon freshly cracked black pepper
- Optional: 1 tablespoon water
Kale Salad:
- 1 large bunch of curly kale
- 2 tablespoons lemon juice
- 1/4 teaspoon of salt
- 1/2 of a small red onion
- 1/2 english cucumber
- Optional: 1/4 cup grated vegan parmesan cheese
- Optional: 1 tablespoon capers
- 2 to 3 plant based chick’n patties
Instructions
Caesar Dressing:
- Combine the ingredients in a small bowl: Add the vegan mayo, tahini, lemon, nutritional yeast, apple cider vinegar, caper brine, dijon, and cracked black pepper. Whisk to combine.
Salad:
- Cook the chicken: Follow the provided instructions to cook the plant-based chicken.
- Prepare the kale: Separate the kale leaves from the stems, then wash and chop (or tear) the leaves before placing them in a large bowl. Add lemon juice and salt. Massage the kale by hand until the leaves wilt and achieve a deeper green color.
- Assemble the salad: Chop the red onion and cucumber and add them to the kale. Next, add the optional vegan parmesan and capers. Pour in 3/4 cup of dressing and mix well. Add more dressing depending on your preference.
- Add plant-based chicken and serve: Cut the chicken into strips and serve on top of the dressed kale salad.
Notes
You don’t need to add salt to the dressing – the caper brine is salty and you’ll also be salting the kale to massage it.
- Prep Time: 30
- Category: Salad
Keywords: salad, caesar, vegan, chicken, plant-based chicken, healthy