Chicken Caesar salads are probably one of the most popular salads out there. They’re on almost every menu in every restaurant & for good reason… they’re fucking delicious! Conveniently enough, they’re also incredibly easy to make plant based, and I’m here to show you how to do that!
The star of this is going to be your chicken. As you all should know by now, I work with The Abbot’s Butcher & recently they reformulated their products, but the one they focused most on is their chopped chicken. You guys… I know I might be biased, but it is seriously SO good. This is easily one of my favorite chicken substitutes & has such clean, simple ingredients- which makes me not feel bad eating it often. This is perfect for this salad, but if you’re unable to get your hands on their products, any vegan chicken will work! Gardein, Beyond Meat, & Tofurky also have some great chicken substitutes that will work just as well. You can also use jackfruit, cauliflower, tempeh, tofu, seitan, etc.
For the chicken, heat up some olive oil over medium heat in a skillet, and add the chopped chicken. Season lightly with salt & pepper, and cook for about 10 minutes until browned. Set aside to let cool slightly, as we don’t want to put super hot chicken on top of the salad or it will wilt the lettuce quickly.
The salad itself is so easy to put together. Making your own Caesar dressing is incredibly easy, all you have to do is add dijon mustard, nutritional yeast, vegan mayo, crushed garlic, capers, lemon juice, soy sauce, maple syrup, olive oil, white wine vinegar, cracked black pepper, and salt into a blender & blend until completely smooth. Transfer it to an airtight container & chill for at least 30 minutes, overnight is ideal though! If you don’t want to make your own, Follow Your Heart & Daiya both make really amazing vegan caesar dressings that you can buy in store!
For the rest of the salad, you’ll want to start by chopping and washing your romaine lettuce. Washing it is really important, because there can be a lot of dirt trapped in-between the leaves. I like to take the washed and chopped romaine, put it in a metal bowl, and take a few paper towels that are wet with cold water & place them on top, totally covering the lettuce. Place this in the fridge while you get everything else ready, and it leads to an insanely crunchy and cold piece of lettuce. It’s a trick my grandmother taught me growing up and its my favorite thing to do with salads now.
Once your chicken is ready and everything is good to go, we can assemble! Take your romaine and toss it with some dressing, vegan parmesan cheese (I used follow your heart parmesan shreds), and lots of cracked black pepper. Place it into a bowl, top with some of the chopped chicken, vegan friendly croutons, and more vegan parmesan & black pepper if you wish! I like to serve with lemon wedges (trust me, its really good when squeezed over top), and extra caesar dressing on the side just incase! And that’s it! Super easy, super delicious, and insanely satisfying.
As always, I love seeing your recreations of my dishes, so make sure to tag me in photos on Instagram @plvntfood or #plvntfood so I can like & share them! Love y’all with all of my cold heart.
Chicken Caesar Salad
Chicken Caesar salads are such a classic, and are incredibly easy to make plant based!
- 1 tbsp dijon mustard
- 2 tbsp nutritional yeast
- 1/2 cup vegan mayo
- 1 tbsp crushed garlic
- 2 tsp capers
- 2 tbsp lemon juice
- 1 tbsp soy sauce *or tamari to make it gluten free
- 1 tbsp maple syrup
- 1 tbsp extra virgin olive oil
- 1/4 tsp white wine vinegar
- 1 1/2 tbsp cracked black pepper
- salt to taste
- 2 heads romaine lettuce
- 1 cup vegan friendly croutons
- 1/2 cup vegan parmesan cheese
- 1 package Abbot’s Butcher Chopped Chicken
- 3 tbsp extra virgin olive oil
- lemon wedges
- lots of cracked black pepper
Place all ingredients into a blender & blend until completely smooth. Transfer to an air tight jar & allow to chill in the fridge for at least 20 minutes.
Chicken Caesar Salad
Place your olive oil in a skillet over medium heat & once hot, add your chopped chicken. Season with salt and pepper, and allow to cook for roughly ten minutes until browned. Set aside to cool slightly.
Wash & chop your romaine lettuce into bite sized chunks. Toss with your chilled dressing, vegan parmesan cheese, & cracked black pepper.
Transfer the salad to a bowl, then top with your slightly cooled chicken & some croutons. Top with more black pepper, and serve with lemon wedges & more dressing on the side.