Chik'n Caesar Salad for 1

Chik'n Caesar Salad For 1

Prep Time: 10 Min
Cook Time: 15 Min

Yields: 1 Salad

What You Need

• 1 Head Romaine Lettuce
• Caesar Dressing
• 1/2 Small Red Onion, thinly sliced
• Grana Padano Cheese
• 1/2 225g bag Gardein Plant-Based Chik'n Strips (not breaded)
• 1 Piece Sourdough Bread 
• EVOO
• 1 clove Garlic, gently smashed
• Lemon Wedges
• Fresh Parsley, chopped
• Himalayan Salt & Cracked Pepper
• Red Pepper Flakes

Directions

• First off, chop your romaine and get it washed thoroughly. Leave it to try in a colander and when ready, pat it down with paper towels until dry. If you have one, sue a salad spinner to dry it up faster!
• In the meantime, begin heating a couple tablespoons of EVOO in a small, non-stick skillet set to just below medium heat. Add your plant-based strips along with a good pinch of salt, black pepper, and pepper flakes. Cook according to package directions until golden on both sides & cooked through.
• I didn't have any bagged croutons available, if you do, you can easily use those in place of my grilled sourdough! Heat a grill pan to just below medium heat and brush both sides of your sourdough until coated. Slap your slice on the grill and grill until golden and crisp on both sides. Once crisp, transfer to your work station, rub the entire slice down with your raw garlic clove, and cut in to squares for garnish.

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• ASSEMBLY - Add your romaine to a mixing bowl and pour in some dressing. Start tossing and if needed / desired, add more dressing until your lettuce is dressed the way you like. Finely shred in heaps of grana padano and toss that in as well. Transfer to a large serving plate. Arrange sliced onions around the salad followed by your golden chik'n strips & crispy grilled croutons. Shred as much grana padano over the salad as your heart desires, followed by a sprinkle of pepper flakes & fresh parsley. Serve up with a lemon wedge and ENJOY!

HAPPY VEG