‘Chicken’ Caesar Salad

Serves 2

Adapted from Vegangela

Ingredients

• 1 iceberg lettuce (or cos/romaine or any other crisp lettuce)
• Fry’s chicken strips or a smoked tofu like Taifun’s
• 1/4 cup pine nuts
• 1 clove garlic
• 1/4 cup eggless mayo (I use Plamil)
• 1 tsp wholegrain mustard
• 1 tsp caper paste
• 2 tbsp nutritional yeast
• 2 tbsp lemon juice
• tortilla chips

1. In a blender blitz the pine nuts and garlic into a paste (alternatively you can mince the garlic and leave the pine nuts whole).
2. Mix together the mayo, mustard, caper paste, nutrional yeast and lemon juice then add the pine nut mixture.
3. Cook the strips per the instructions, whilst this is cooking chop the lettuce.
4. Once the ‘chicken’ is cooked add to the lettuce and toss in the dressing.
5. Instead of the traditional croutons, crush the tortilla chips into smaller pieces and sprinkle over the top. They are also pretty tasty once a bit soggy from the dressing so feel free to mix them into the salad also.

Tags: Caeser salad