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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.