My sister-in-law recently sent me a recipe for a vegan Caesar salad from skinnytaste and it was the most beautiful Caesar salad I’ve ever seen! That recipe was a more modern take on the classic favorite, including interesting ingredients like microgreens and chives, but it inspired me to develop my own version of this simple and beloved salad. The dressing in this recipe is borrowed from skinnytaste — I found it to be easy to make and spot on flavor-wise!
This salad is made up of fresh romaine leaves, capers, croutons, and some grilled chik’n strips (Lightlife’s savory chicken is the perfect size, flavor, and portion for this salad). I definitely recommend including the chik’n if you can find it in your grocery store because it transforms this side salad into a satisfying meal for two. And plus, once the chik’n strips are smothered with the delicious Caesar dressing, who’s going to know the difference from the real thing?
PS – this one is hubby approved! He loved his Chik’n Caesar Salad and told me this one is a “winner”.
Winner Winner, Chik’n Caesar Salad Dinner!
1 package Lightlife savory chik’n
1/2 cup croutons
2 heads romaine lettuce, roughly chopped
2 tsp capers + 2 tsp capers, drained
salt and pepper
1/2 cup raw cashews, soaked for at least 1 hour
1 garlic clove
2 Tbsp lemon juice
2 tsp Dijon mustard
1/2 cup water + more as necessary
In a high-speed blender, place the cashews, garlic, lemon juice, mustard, 2 tsp capers, water, and a pinch each of salt and pepper. Blend until creamy. If the dressing is too thick, add more water until it’s the desired consistency. Set aside. In a medium skillet over medium high heat, grill chik’n strips until browned all over, about 2-3 minutes on each side. Place the romaine leaves in a large bowl, along with grilled chik’n, 2 tsp capers, and croutons. Pour half the dressing on the salad and toss until evenly incorporated, adding more dressing as desired.