Unfortunately, I couldn't find fake chicken that was both gluten free and soy free. Since I'm planning on tofu for later this week, I decided to go soy free tonight.
This recipe was quite the find. It's getting harder and harder to find unique recipes -- I'm at over 1100 recipes! A fun, healthy enough way to start the week for sure.
Source: Plant-Based Passport | Serves: 4 | Time: 30 min
Changes: used a mango flavored balsamic vinegar instead of red wine; skipped collard greens; used carmelized bananas instead of banana chips; skipped red onion and added onion powder to the salsa
4 cloves of garlic, minced
1 tbsp dijon mustard
1 ½ tsp vegan Worcestershire sauce
1 ½ tbsp lemon juice
½ tsp lemon zest
2 tsp mango flavored balsamic vinegar
½ cup EVO
1 tbsp capers finely minced
1 tbsp caper brining liquid
¾ tsp salt or to taste
½ tsp freshly ground black pepper or to taste
Vegan Chicken Tenders
1 lb frozen vegan chicken tenders
2 tbsp EVO
2 tbsp jerk seasoning
16 ounces romaine lettuce about 3 small heads, sliced
½ cup vegan nutritional yeast
1 banana, cut into small slices, and carmelized
1 mango diced finely
2 tbsp cilantro chopped
1 red bell pepper diced finely
2 tbsp lime juice
1/2 tbsp onion powder
¼ tsp salt or to taste
⅛ tsp freshly ground black pepper
Make the Caesar dressing: Combine the minced garlic, dijon mustard, vegan Worcestershire sauce, lemon juice, lemon zest and red wine vinegar in a bowl. Begin whisking these ingredients and then slowly drizzle in the olive oil, while continuing to whisk. Then season with salt and freshly cracked black pepper.
Cook the vegan chicken tenders: Mix together 2 tablespoon jerk seasoning with 2 tablespoon olive oil in a bowl. Brush the frozen vegan chicken tenders on both sides with the jerk mixture. Cook according to package instructions.
Make the mango salsa: Combine the diced mango, chopped cilantro and diced bell pepper in a bowl. Squeeze lime juice over the mixture and season with onion powder, salt and freshly ground black pepper, to taste.
Assemble the salad: Add sliced romaine to a large bowl. Pour over the Caesar dressing, add the nutritional yeast and toss to coat. Top with jerk chicken tenders, mango salsa and carmelized bananas. Enjoy!