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Crispy ‘chicken’ Caesar salad recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Plant-based salad with crispy 'chicken' pieces to impress meat-lovers.
Ingredients:
  • 400g packet vegan ‘chicken’ 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
  • 10.60 gm soy sauce
  • 13.60 gm maple syrup
  • 4.60 gm olive oil
  • 1 ⁄2.50 gm smoked paprika
  • 40g (2⁄3 cup) coconut flakes
  • 180g (2⁄3 cup) natural yoghurt
  • 48.00 gm tahini
Instructions:
  • Preheat your oven to 150°C/130°C fan forced. Line a large baking tray with baking paper. In a large bowl, mix all the ingredients together until well coated. Spread the mixture evenly over the tray. Bake for 10 minutes or until the coconut flakes turn lightly golden. Remove from the oven, toss well, spread out on the tray again, and bake for an additional 5 minutes. Allow to cool (the coconut flakes will become crisp as they cool).
  • Preheat the oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Arrange the nuggets on the tray and bake for 10-15 minutes, flipping halfway, until they are golden brown and fully cooked.
  • Prepare the dressing by whisking all the ingredients in a small bowl or jug with 2-3 tablespoons of water. Season with salt and add more water to reach desired consistency.
  • In a large serving bowl, beautifully layer the cos lettuce leaves, cucumber, cooked chicken nuggets, radish, tomato, and avocado. Drizzle with the dressing and season generously. Finish by topping with the crispy 'bacon' bits before serving.

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