Crispy ‘chicken’ Caesar Salad Recipe

With crispy chicken pieces, this addictive plant-based salad will fool even the most loyal meat-eaters.

The ingredient of Crispy Chicken Caesar Salad Recipe

• 400g packet vegan u2018chickenu2019 nuggets
• 2 baby cos lettuce leaves separated
• 6 qukes baby cucumbers sliced lengthways
• 4 radishes thinly sliced
• 200g yellow grape tomatoes halved
• 1 avocado sliced
• 2 tsp soy sauce
• 2 tsp maple syrup
• 1 tsp olive oil
• 1 u20442 tsp smoked paprika
• 40g 2u20443 cup coconut flakes
• 180g 2u20443 cup natural yoghurt
• 2 tbsp tahini
• 2 tbsp fresh lemon juice

The Instruction of crispy chicken caesar salad recipe

• to make the u2018baconu2019 bits preheat oven to 150u00b0c 130u00b0c fan forced line a large baking tray with baking paper combine all the ingredients in a large bowl and toss to coat spread evenly over the prepared tray bake for 10 minutes or until the coconut flakes are lightly golden remove from the oven then toss well and spread out again on the tray bake for a further 5 minutes then set aside to cool the coconut flakes will be become more crisp as they cool
• increase oven to 200u00b0c 180u00b0c fan forced line a large baking tray with baking paper place the nuggets on the prepared tray and bake turning halfway through cooking for 10 15 minutes or until golden brown and cooked through
• meanwhile to make the dressing whisk together all the ingredients in a small bowl or jug with 2 3 tbs water season with salt pour in a little more water to thin if necessary
• arrange the cos lettuce leaves quke nuggets radish tomato and avocado in a large serving bowl dollop with the dressing and season sprinkle with the u2018baconu2019 bits to serve

Nutritions of Crispy Chicken Caesar Salad Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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