Plantspired Chicken Ceasar

Serving Size 2

Prep Time 10 mins

Cook Time 10 mins

Difficulty Easy

Ingredients

Inspired by: Foodie Crush

  • 1 package Nasoya Honey Garlic Plantspired Chicken 
  • 8 cups romaine lettuce hearts , rinsed and patted dry
  • ¼ cup grated vegan parmesan cheese
  • ¼ cup vegan parmesan cheese , shaved 
  • kosher salt and freshly ground black pepper , to taste

Garlic Croutons 

  • 4 cups bread cubes , cut into ¾ inch squares (from a sturdy bread like sourdough)
  • ½ cup extra virgin olive oil
  • 3 cloves garlic , thinly sliced
  • 2 tablespoons Italian flat leaf parsley , minced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Preparation

  1. To make the garlic croutons:
  2. Preheat the oven to 375° F.
  3. Place the bread cubes in a large bowl and set aside. Heat the olive oil and garlic in a small saucepan over medium heat until the garlic begins to turn golden and becomes fragrant, about 4-5 minutes. Be careful the garlic doesn’t burn or it will taste bitter. Strain or pick the garlic cloves out of the oil and discard or save for another use.
  4. Drizzle the oil over the bread cubes and toss to coat. Scatter onto a rimmed baking sheet and bake for 10 minutes or until the bread cubes are golden, flipping the cubes occasionally.
  5. Remove from the oven and add back to the bowl. Toss with the parsley and salt and pepper and set aside to cool. Store in an airtight container for up to 2 weeks.
  6. For the Caesar Salad:
  7. Chop or tear the romaine lettuce into bite-sized pieces and place in a large serving bowl. Drizzle with ⅓ cup of the Caesar dressing and toss to coat.
  8. Sprinkle with half of the grated vegan parmesan cheese and 1 cup of the croutons and toss again.
  9. Top with the Plantspired Chicken, the rest of the grated vegan parmesan, vegan parmesan ribbons, and more croutons as desired. Season with kosher salt and pepper to taste, and serve.

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