Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad

If you love the crispness of romaine lettuce, chewy pasta and delicious creamy caesar dressing then you will love this salad! The addition of vegan chicken makes this the perfect combo for your next lunch or dinner.

Serves 2-4

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Ingredients

10 oz (283g) unbreaded or breaded Vegan Chicken (I used Butler’s Soy Curls)
2 heads of Romaine Lettuce, roughly chopped
8 oz (227g) Short Pasta 
Grated Vegan Parmesan to taste ( I like Follow Your Heart & Violife)

Caesar Dressing Ingredients

1/2 cup (75g) Raw Cashews ( I like Terrasol Mylk Cashews)
1/2 cup (67g) Sprouted Sunflower Seeds ( I like Go Raw Brand) Juice of 1/2 Lemon (about 1/4 cup)
2 colves Garlic
1 Tbsp (15g) Dijon Mustard
1 Tbsp (15ml) Vegan Worcestershire Sauce
2/3 cups (158ml) water
2 Tbsp (30g) Nutritional Yeast
1/3 cup (35g) Vegan Parmesan
Salt & Pepper to taste

Using Soy Curls

1.Rehydrate the soy curls in hot water and 1 tsp of poultry seasoning or vegan chicken broth for 30 minutes.

2. Drain and sauté in a very lightly oiled pan until nicely browned.

Directions

1. Make the caesar dressing by first soaking the cashews and sunflower seeds in enough hot water to cover for 30 minutes. Rinse and drain before adding to the blender.

2. Blend together the cashews, sunflower seeds and the rest of the dressing ingredients until creamy.

3. Cook the vegan chicken according to package directions and set aside.

4. Cook the Pasta according to package directions. Set aside.

5. Assemble the salad by adding the chopped romaine, pasta, caesar dressing to taste, grated parmesan to taste, cracked black pepper. Toss until well coated. Optional: add in the cooked chicken and toss or serve on top of portioned salad.