When summer comes around we notice an immediate shift in the foods we like to eat. The hearty, gravy-covered meals of the winter months take a backseat, only to reemerge on the occasional rainy days, and we find ourselves cooking much lighter dishes. We both crave more greens, lighter foods like leafy salads, or a grain bowl.
For us, nothing epitomizes an evening summer meal on the patio better than a vegan Caesar salad. If you are looking for more great seasonal recipes then take a look at Nutriciously’s 7 day vegan meal plan for spring and summer (affiliate link), and enjoy healthy, colourful, and fresh meals and snacks! Perfect for the warmer weather.
Before choosing the plant-based lifestyle a fresh chicken Caesar salad, with crunchy croutons and rich parmesan cheese was always a fan favourite in our household. Unfortunately, considering it’s a salad, lettuce is just about the only vegan ingredient in a chicken Caesar salad. Chicken is the perfect protein pairing, and thanks to many pioneering plant-based companies, some great alternatives are available. However the “off the shelf” Caesar salad dressings we have found to be lacking in the rich flavours you would expect.
A Caesar salad dressing should be bold, with strong flavours from the aromatic garlic, tangy citrus, and rich parmesan cheese, to the salty anchovies and the kick of freshly ground pepper. The recipe we are going to share with you has plant-based substitutions for these flavours, we’re going to use capers in place of anchovies, nutritional yeast instead of parmesan and soy sauce in place of Worcestershire. Most importantly though, this recipe will yield a strong and flavourful dressing, besting anything you could buy bottled in your supermarket.
Accompanying the famous dressing and crisp Romaine lettuce, a Caesar salad would not be complete without a handful of crisp croutons. They add texture to what would otherwise simply be a dressed salad, which is not always paired with strips of chicken breast. You can purchase croutons, but better still you can make your own and we have a great vegan crouton recipe that you can use. They’re at their crunchiest when they’ve cooled so if you can make them ahead of time too then that’s best, but they’re still delicious fresh.
Another summer favourite of ours which is perfect for that al fresco dining is a refreshing chilled soup. For a light nutritious quick meal or as a side, its a great choice, and we especially love this cold cucumber soup. A great way too cool things down when it’s hot outside, and it would pair brilliantly with our Caesar salad.
Caesar Salad Ingredients
180 g vegan chicken breast
2 heads of Romaine lettuce
1 tsp capers
2 Tbsp lemon juice
1 cup vegan mayonnaise
2 tsp minced garlic
1 tsp Dijon mustard (substitute with English mustard)
1 tsp soy sauce
4 Tbsp nutritional yeast
1/4 tsp fine sea salt
1/4 tsp fresh ground pepper
Caesar Salad Recipe
You should begin by frying the plant-based chicken breasts. Cooking times will vary between brands, but will typically be close to 3 minutes per side, in a frying pan with a dash of oil. It would be best though to just fry them until they just start to turn a crisp golden brown. Once they’re ready, remove them from the pan and leave them to cool for a moment before slicing them into strips about 1 cm thick. For a classic restaurant-style Caesar salad look to your fried chicken breast, and cook them in a griddle pan.
There is a small amount of prep work to do before you can make your delicious dressing. Start by finely chopping up 1 heaped teaspoon of capers. Next, slice a lemon in half and squeeze out 2 tablespoons of lemon juice. Set these aside and measure out 1 cup of mayonnaise into a small mixing bowl.
Now you can add all of the ingredients to the mayonnaise you just measured out. Tip in the freshly squeezed lemon juice and diced capers, 2 teaspoons of minced garlic, 1 teaspoon of Dijon mustard, 1 teaspoon of soy sauce, 4 tablespoons of nutritional yeast, a quarter teaspoon of salt, and a quarter teaspoon of freshly ground pepper. Using a whisk mix everything until you have a smooth, tangy, homemade Caesar salad dressing.
Finally, chop the stalks off the heads of romaine lettuce, and then cut them up widthways into 1-inch sections. Toss these crispy green strips in a large mixing bowl, then add the sliced chicken and as much of the Caesar dressing as you desire. This recipe yields more than enough dressing for a really rich, flavoursome salad. All that leaves is for you to top it off with a handful of crunchy seasoned croutons.
VEGAN CHICKEN CAESAR SALAD WITH AN EASY DRESSING
Ingredients
- 180 g vegan chicken breast
- 2 heads Romaine lettuce
- 1 tsp capers
- 2 Tbsp lemon juice
- 1 cup vegan mayonnaise
- 2 tsp minced garlic
- 1 tsp Dijon mustard substitute with English mustard
- 1 tsp soy sauce
- 4 Tbsp nutritional yeast
- 1/4 tsp fine sea salt
- 1/4 tsp fresh ground pepper
Instructions
- Start by frying the plant-based chicken breasts according to the brands guidelines. Approximately 3 minutes a side over medium-high heat until their golden brown. Then let them cool and slice them into 1 cm thick strips.
- Next finely chop 1 heaped tsp of capers. Then slice 1 lemon in half and squeeze out 2 Tbsp of fresh lemon juice.
- Measure out 1 cup of mayonnaise into a small mixing bowl, and then add all of the remaining ingredients: the capers, lemon juice, 2 tsp minced garlic, 1 tsp Dijon mustard, 1 tsp soy sauce, 4 Tbsp nutritional yeast, 1/4 tsp fine sea salt, and 1/4 tsp fresh ground pepper. Mix everything well.
- Chop the stalks off the heads of romaine lettuce and then slice them width ways into 1-inch sections. Toss them in a large bowl with as much of your Caesar salad dressing as you desire. Then top it all off with a handful of seasoned croutons.
Recipe FAQs
What are some variations or add-ins for this salad?
- Cherry Tomatoes: Cherry or grape tomatoes add a burst of sweetness and color to your salad.
- Avocado Slices: Creamy avocado chunks or slices add richness and a lovely texture contrast.
- Vegan Cheese: Sprinkle vegan parmesan, nutritional yeast, or dairy-free feta cheese for extra umami and cheesiness.
- Pickled Red Onions: Tangy pickled red onions can provide a zesty kick to balance the creamy dressing.
- Roasted Vegetables: Roasted vegetables like red peppers, zucchini, or asparagus can add depth of flavor and extra nutrients.
Can I prepare this salad ahead of time?
- Separate Components: To prevent the salad from becoming soggy, prepare and store the components separately. Keep the lettuce, vegan chicken, and any delicate ingredients separate from the dressing and croutons.
- Dressing: Store the vegan Caesar dressing in a separate airtight container. If the dressing thickens when refrigerated, you can thin it out with a little water or lemon juice before serving.
- Croutons: Keep the croutons in a sealed container or bag at room temperature to maintain their crunchiness. Adding them just before serving will help maintain their texture.
- Vegan Chicken: If you’ve prepared crispy vegan chicken (such as tofu or seitan), store it separately to maintain its crispness. Reheat it briefly in the oven or a skillet if needed before adding it to the salad.
- Lettuce and Vegetables: Wash, dry, and chop your lettuce and any other vegetables you’re using. Store them in an airtight container lined with a paper towel to absorb excess moisture. This will help keep the greens crisp.
