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Mock
Chicken Caesar
- 2 tbsp (30 ml) olive oil
- 1 pkg Yves
Chicken Veggie Tenders (or another similar product) cut into 2" (5
cm) pieces
- 1 shallot, finely chopped
- 1 tbsp (15 ml) Dijon mustard
- 2 tbsp (30 ml) lemon juice
- 6 tbsp (90 ml) olive oil
- 2 tbsp (30
ml) capers, drained and chopped
- 1 head romaine lettuce
- 1/4 cup (60
ml) chopped fresh parsley
- 1/4 cup (60 ml) vegan parm or grated
parmesan
- 1/2 cup (120 ml) store bought croutons
Sauté the
veggie tenders in olive oil until nicely browned and set
aside.
Whisk together the shallot, Dijon mustard, lemon
juice, olive oil and capers to make the dressing. Tear the lettuce into bite
sized pieces and mix well with the dressing to coat the lettuce. Add the
parsley and parm and mix again.
Top with the veggie tenders and
croutons. Serves 2.
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