Vegan Chicken Caesar Salad

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Vegan Chicken Caesar Salad

If you're feeling adventurous you can try making your own seitan chicken from scratch, or to make it simpler try some recipe suggestions listed in the notes, or feel free to use store-bought vegan chicken. See the notes for many variations including gluten-free and oil-free options!
My Notes:
Prep Time5 mins
Cook Time5 mins
Salad ingredients prep time1 hr
Meal Type: dinner, Lunch, Salads, Sides
Keyword: caesar, seitan
Special: 10 Ingredients or Less, Freezer-Friendly, Gluten-Free, Seasonal (Hot Weather), Soy-Free, Vegan Meat
Tool: Stove
Ingredient: Cashews, Lettuce, Seitan
Servings: 2
Calories: 297kcal
Ingredients
Instructions
  • For the seitan, I like to marinate my tenders in my lemon mustard, Italian, or sweet and smoky marinades for this salad. Prepare and marinate the seitan tenders. Then make the salad dressing and parmegan. All of these can be prepared well in advance and stored in the fridge for several days so assembly of this salad can be quick and easy.
  • To make the salad: brush a grill pan or skillet with oil then place on medium-high heat. When hot, fry the seitan tenders a few minutes on each side until golden. Remove the seitan from the pan and slice into thin strips.
  • Add the romaine to a large bowl and drizzle with the salad dressing to taste. Toss well to evenly coat the lettuce in dressing. Top the salad with the seitan tender slices, croutons, and parmegan. Serve fresh.
Notes
Variations:
  • Instead of the seitan you can sub my Tofu Bites or store-bought vegan chicken.
  • Instead of the cashew caesar you can sub my mayonnaise based caesar salad dressing found in my cookbook Fuss-Free Vegan on page 77.
  • Instead of store-bought, you can make homemade croutons using my recipes also found in Fuss-Free Vegan on page 77.
  • If you would like to add bacon, you can use my Mushroom Bacon, Banana Peel Bacon, or my tofu bacon bits recipes found here in the meal plan, or my Coconut Bacon or Rice Paper Bacon both found in Fuss-Free Vegan, or store-bought vegan bacon bits (many are accidently vegan).
Make-ahead tips: the seitan, dressing, and parmegan can all be made ahead of time so assembling this salad can be quick and easy. If you plan on enjoying this seitan more than once throughout the week, grill multiple seitan tenders at once, then either quickly reheat in the microwave or enjoy cold.
Gluten-free tips: buy or make gluten-free croutons by simply subbing the bread for a gluten-free bread, or sub the croutons for a nut or seed such as walnuts or sunflower seeds. Sub the seitan tenders for my Tofu Bites.
Oil-free tips: use a good non-stick pan or a bit of broth or water to "fry" the seitan. Skip the croutons and instead replace them with a nut or seed such as walnuts or sunflower seeds for some added crunch.
Nutrition
Serving: 1serving (half of the salad) | Calories: 297kcal | Carbohydrates: 24g | Protein: 20g | Fat: 15g | Saturated Fat: 2g | Sodium: 423mg | Potassium: 515mg | Fiber: 5g | Sugar: 3g | Vitamin A: 9842IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 9mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan