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    Home / Food & Drink / Recipes / Vegan Recipes / Egg-free meat-free chicken caesar salad

    Egg-free meat-free chicken caesar salad

    Who says you need eggs for this classic dish? Our egg-free take is just as indulgent and tasty.

    Suitable for Egg free | Meat free
    Serves 4
    Prep time 15 minutes
    Cook time 15 minutes

    Ingredients

    • 2 heads of Romaine lettuce
    • 400g meat-fest chicken mini fillets

    Dressing:

    • 50g plain greek yoghurt
    • 1 garlic clove, crushed
    • 50g parmesan, shavings
    • 2 thick slices sourdough bread
    • 1/2 lemon, juiced *
    • 1 tsp Worcestershire sauce *
    • 1 tbsp Dijon mustard

    * Available at Holland & Barrett

    Method

    Step 1
    In a small bowl, mix the garlic with a pinch of salt and pepper until broken down to a coarse paste. Mix through the remaining dressing ingredients and taste for seasoning. This dressing can be made in advance and kept in the fridge.

    Step 2
    Preheat the oven to 180ºc/160ºc fan. Toss the mini meat-free chicken fillets with olive oil and lots of seasoning while you heat up a griddle pan until very hot. Fry the meat- free chicken fillets on both sides until you see dark griddle lines and the chicken is cooked through.

    Step 3
    While the chicken is cooking, cut the sourdough slices into 1 inch cubes and toss with a little olive oil and salt and bake for 5-10 minutes until golden and crisp.

    Step 4
    Shred the Romaine lettuce and then arrange in a large bowl. Top with the meat-free chicken, croutons and parmesan shavings. Serve the dressing on the side.

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