Grilled Chick’n Caesar Salad
Recipe created in collaboration with Chef Camillo Sabella @chefcamillosabella
Ingredients:
Vegan Caesar Dressing:- 1 Tbsp Dijon Mustard
- 2 Tbsp Nutritional Yeast
- ½ cup Vegan Mayonnaise
- 2 cloves Garlic – peeled & grated
- 2 tsp Capers - chopped
- 1 Lemon – zested & juiced
- 1 Tbsp Coconut Aminos
- 1 Tbsp Olive Oil
- ½ tsp Apple Cider Vinegar
- 1/8 tsp Red Pepper Flakes
- Salt & Pepper, to taste
- 4 prepared TerraMeat™ Plant Based Chick’n Cutlets
- Olive oil, or cooking oil of choice
- 4 Romaine Hearts, washed & cut into 2-inch pieces
- 1 cup Vegan Croutons
- ¼ cup Shredded Vegan Parmesan Cheese
- 1 Lemon – cut into Wedges for garnish (Optional)
Directions:
- FOR THE CAESAR DRESSING: Combine all the dressing ingredients and blend with an immersion blender or blender until creamy. Cover and refrigerate until ready to assemble the salad.
- PREPARING THE CUTLETS: Follow the TerraMeat instructions on package to create four (4) chick’n cutlets.
- GRILLING CHICK’N CUTLETS: Add a drizzle of olive oil to a grill pan and heat over medium-high heat. Season your prepared plant-based chick’n cutlets with a squeeze of lemon juice, salt and pepper. Sear until golden brown, about 3-5 minutes per side. Remove from pan and slice into strips.
- ASSEMBLING THE SALAD: In a large bowl, toss the romaine in your Caesar dressing - adding a little at a time to avoid overdressing the salad. Add your chick’n, then finish with croutons, vegan parm and a lemon wedge. Serve & enjoy!
Serves 4
