Kale Caesar Salad
with Chicken Style Strips
For the dressing:
100g of cashews – soaked in boiling water for 30 minutes
3 cloves of garlic
The juice of 1 lemon
2 tbsp of extra virgin olive oil
1 tbsp of nutritional yeast
4 tbsp of water to blend – (add a bit more if your blender is struggling)
For the rest of the salad:
150g of Veggie Day Chicken Style Strips
1 tbsp of olive oil for frying
A generous pinch of salt and pepper
1 head of romaine lettuce – roughly chopped
150g of curly kale – destemmed and roughly chopped
200g of cherry tomatoes – cut in halves
A sprinkle of grated parmesan-style cheese
A handful of croutons
- Start by making the cashew dressing. Place all the ingredients into a blender and blend until super creamy and smooth, if your blender is struggling or the dressing is a bit grainy add a splash of water and blend again. Leave it to one side.
- Heat up one tablespoon of oil in a large frying pan. Add in the Veggie Day Chicken Style Strips and fry on a medium heat for 5-8 minutes. Make sure to keep turning them so they cook evenly on each side. Season with plenty of salt and pepper.
- In the meantime in a large salad bowl mix together the chopped kale and romaine lettuce. Pour over the cashew dressing and mix well. Add in the sliced tomatoes and once they are ready the Veggie Day Chicken Style Strips. Add a sprinkle of parmesan-style cheese and serve.