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The Viral Chef Bae Caesar Salad

As seen on America’s Test Kitchen & at Coachella, this dairy-free Caesar salad went viral for a reason.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 1 serving

Ingredients
  

  • 2 cups Curly Kale
  • 1 Chicken Breast
  • 2 T Almond Parmesan 50/50 raw almonds/nutritional yeast + sprinkle of sea salt
  • 1/3 cup Rinsed and Dried Chickpeas fried twice in avocado oil
  • 1/3 Avocado
  • 1/3 cup Cherry Tomatoes
  • 1 Sweet Potato
  • For the Plant-Based Caesar
  • 1 cup Cashews boiled for 13 mins or soaked overnight
  • 1 cup Water
  • 3 T Fresh-Squeezed Lemon Juice
  • ¼ c + 2T Nutritional Yeast
  • 1 t Dijon
  • 3 tsp Drained not rinsed Capers
  • 9.5 g Fresh Garlic
  • ½ t Apple Cider Vinegar
  • 1 t Salt
  • ½ t Black Pepper

Instructions
 

  • Soak the cashews night before, room temperature tap water just enough to cover cashews.
  • Drain cashews and blend with remaining dressing ingredients.
  • Dice the sweet potato and chicken on a sheet pan.
  • Coat with olive oil, sea salt and pepper and roast at 350F for 25-30 mins.
  • The chicken may cook faster.
  • Massage the desired amount of dressing into the kale and add remaining salad ingredients.
  • Top with the almond parmesan.