Kale Chicken Caesar Salad
This is the only Caesar salad you'll ever need again! The dressing is accidentally vegan- creamy from the cashews, and nutty from the nutritional yeast. Plus, the chickpeas add a nice crunch!
Ingredients
Base
- 2 lb bag of chopped kale
- 1 cooked chicken breast chopped into bite sized pieces
- shredded parmesan (measure with your heart)
- 1 can chickpeas
- garlic powder, paprika, salt, and pepper
- splash olive oil
Salad Dressing
- 1 ¼ cups raw cashews
- 1 cup water
- ¼ cup lemon juice
- 3 tbs nutritional yeast
- 1 tsp jarred minced garlic
- 1 ½ tbs capers drained
- 1 tbs dijon
- big pinch salt and pepper
Instructions
- Blend together all ingredients for the dressing. Adjust seasoning to taste. Best if stored in the refrigerator for a few hours to thicken up, but not necessary.
- Preheat oven to 400 degreed. Drain chickpeas and pat dry thoroughly. Add to a lined baking sheet and sprinkle with garlic powder, paprika, salt, and pepper, tossing to coat. Bake for 30 minutes, tossing half way through.
- Add kale to a large bowl and drizzle with olive oil. Massage kale very thoroughly.
- Add cooked chicken breast, parmesan, chickpeas, and dressing to bowl (you will likely have extra dressing left over!). Toss everything thoroughly.