This salad is so much more than just a few leaves thrown on the plate! It comes together in a few minutes, and you can prepare pretty much everything n advance. If you don’t have time to make my seitan tofu chick’n, that’s totally ok, as the salad will be amazing without it. Homemade Caesar dressing is so delicious and addictive, you won’t be able to stop yourself from licking the bowl. This vegan chick’n Caesar salad is a great showstopper at the special event, as well as a quick mid-week Summer dinner. Read the blog to see some serving suggestions and ways to change it up! Vegan Caser dressing will last in a fridge for a minimum of one week, so be sure to make lots! This way you are always ready to coat those leaves in this goodness and elevate simple salad.
Tangy, salty creamy vegan dressing
It’s no secret that everyone loves Caesar dressing! It is creamy, tangy, salty, combined with crunchy croutons, fresh iceberg, it hits all the right spots. BUT, in the original version, it is not vegan. And I am not just talking about mayo, that’s easy to replace these days. I’m talking anchovies. Yes, those tiny little salty fish are added to the dressing, bringing up lots of umami and Ocean saltiness. Fear not, I present you with a totally veganised version of this classic that will blow your mind. There are some tricks and hacks involved to ensure the same deliciousness, and you will not be disappointed! This vegan chick’n Caser salad will deliver on all levels and can be either a light lunch or a perfect dinner if you serve it with hot vegan chick’n breast.
What makes this salad so delicious?
It is all in the dressing and its perfect combination of flavours. Follow the recipe and you should end up with a pretty killing jar of goodness, but I always say: trust your gut and your taste buds. Every mayo will be different, every mustard will have a slightly different sharpness, so taste and taste again! The secret ingredient here is caper brine, which adds this wonderful Ocean like flavour, and sometimes I like to add some crushed nori sheets if I got them lying around. Vinegar adds sharpness, nutritional yeasts take care of cheesiness and creaminess, garlic is for bold flavours, and you balance everything with some agave syrup. It is so easy to make, you will not believe it!
How about the mayo for this vegan chick’n Caesar dressing?
Well, I got you covered. Of course, feel free to use any shop bought vegan mayo, the selection in the shops is pretty good now. However, I encourage you to go the extra mile and make your own vegan mayo. You can be sure that there are no nasties, no weird ingredients that your body doesn’t need. It seriously takes around 2 minutes to make, it keeps in the fridge for around 2 weeks, so be sure to make a big jar if you are using mayo often. I am not saying homemade vegan mayo will be the healthiest condiment in your fridge, but if I use mayo, I only make my own. If you make it, your vegan chick’n Caesar salad will come together even quicker. Watch this video to see how easy your vegan mayo is to make
How to elevate this vegan chick’n Caesar salad
- add some coconut bacon- simply toss coconut chips in some oil, tamari and smoked paprika and bake till crispy
- serve with whole roasted vegan chick’n breast
- sprinkle with some vegan parmesan- simply blend blanched almonds with onion granules and nutritional yeasts
- add sourdough croutons or serve with sourdough toast and truffle oile to dip the bread
- use various leaves, ensuring they got good crunch- endive or chicory will be great
How to put together this vegan chick’n Caesar salad
It couldn’t be any simpler, if you don’t have time, just toss iceberg lettuce with this delicious dressing. However, if you fancy spending a bit more time and elevating this vegan chick’n Caesar salad to the next level, get the croutons, fry some chick’n slices, make the coconut bacon. On a large plate, arrange gem lettuce in small boats, place the chicken in the middle, jazz up with your adds on, and drizzle with dressing, Have a lot, I won’t judge!
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