Vegan Chicken Caesar Salad with Daring

Bring a skillet with olive oil to medium heat. Once the oil is hot, add the chicken tenders and season. I've also used Trader Joe's Green Goddess seasoning and it's delicious!

Fry the plant-based chicken tenders until golden brown on each side and remove from heat. Set aside.

Heat your air fryer or oven to 400. Toss the rinsed and drained chickpeas in olive oil, season with garlic powder, paprika, salt and pepper. Or, use Trader Joe's Green Goddess seasoning.

If using an air fryer, add the chickpeas directly into the air fryer and cook for about 10 to 15 minutes or until they are crisp and golden. If cooking in the oven, spread the chickpeas onto a baking sheet lined with parchment paper or foil and bake for 15-20 minutes (flipping once halfway through cooking). Remove from heat and set aside.

Heat your air fryer to 400 or your oven to 425. Slice the sweet potatoes into ¾ inch thick wedges, toss them in olive oil, and sprinkle with the seasonings. Toss them until evenly coated with oil and spices and place them directly into the air fryer or onto a foil or parchment lined baking sheet (if oven-roasting).

Cook in the air fryer for 15-20 minutes or until they are crispy and browned. Cook in the oven for 15 minutes, remove and flip them over. Return them to the oven for another 15-20 minutes until they reach your desired crispness.

Prepare 4 bowls with chopped romaine (2 cups of romaine each) and ¼ cup of sliced cherry tomatoes. Top each bowl with ¼ of the plant-based chicken tenders, ¼ of the sweet potato wedges, ¼ of the chickpeas, and then dress with home-made or store-bought vegan caesar dressing and vegan parmesan. Enjoy!

Bring a small saucepan with water to a boil. Add the cashews and reduce the heat to a simmer. Cook, covered, for 20 minutes or until the cashews are tender. Strain them and then allow them to cool.

Once the cashews have cooled, add them into a food processor or blender, add the water, lemon juice, coconut aminos, nutritional yeast, capers, dijon mustard, and garlic powder. Blend until creamy and smooth. This dressing will keep well in the refrigerator for up to 7 days.