Vegan Chicken Caesar Salad
This is the BEST Vegan Chicken Caesar Salad! The dressing is creamy, the vegan chicken is crispy. The perfect lunch or dinner!
Equipment
- food processor or small blender
Ingredients
- 2 tablespoons oil separated, I used avocado
- 2 cups ciabatta cubed
- 1 teaspoon garlic powder separated
- 8 ounces vegan chicken I used Daring
- salt & pepper
- Vegan Caesar Dressing
- 1 head romaine chopped
- 1/3 cup vegan parmesan see notes
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Add the bread, 1 tablespoon oil, 1/2 teaspoon garlic powder and a pinch of salt to the baking sheet. Toss to coat and spread in an even layer. Place in the oven for 20 minutes, flipping halfway. Remove and set aside.
- Meanwhile, heat the remaining oil in a skillet over medium heat. Add the vegan chicken, remaining garlic powder and a pinch of salt & pepper. Toss to coat and spread in an even layer. Allow to cook, undisturbed, until browned (approx. 2-3 minutes). Flip and brown the other side. Transfer to a cutting board and cut into strips.
- Prepare the vegan Caesar dressing (linked above) and set aside.
- To assemble, add the romaine, vegan chicken, croutons and vegan parmesan to a large bowl. Pour over the dressing and toss to coat. Serve immediately.
Video
Notes
- I like to use unbreaded & unseasoned vegan chicken. If it is frozen, be sure to thaw it before adding it to the skillet.
- You can use grated or shredded vegan parmesan. I added shredded vegan parmesan from Trader Joe's to my food processor and pulsed until it was grated.
Nutrition
Calories: 408kcal | Carbohydrates: 16g | Protein: 18g | Fat: 29g