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Crispy "Chicken" Caesar Salad

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Need something a little lighter? Add this easy plant-based Caesar style salad to your repertoire. Made using defrosted vEEF® Plant Based Chicken Burger Patties and a few simple ingredients–you probably already have in the pantry.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Salad
Servings 4

Ingredients
  

Salad Dressing

  • ¾ cup soy milk
  • 2 tbsp nutritional yeast
  • 1 tbsp dijon mustard
  • pinch of salt
  • 1 tbsp apple cider vinegar
  • 2 garlic cloves
  • ½ cup canola oil

Crispy "Chicken"

  • 2x vEEF® Plant Based Chicken Burger Patties, defrosted
  • 2 tbsp corn starch
  • 1 cup water
  • Panko breadcrumbs, to taste
  • 1 tbsp extra virgin olive oil

Salad

  • fried capers
  • fried shallots
  • 2-3 heads baby gem lettuce

Instructions
 

Salad Dressing

  • Blitz the soy milk, nutritional yeast, dijon mustard, salt, apple cider vinegar and garlic in a food processor then slowly add the canola oil until you get a mayonnaise consistency. 

Crispy "Chicken"

  • Shape the vEEF® Plant Based Chicken Burger Patties into small croquette sized pieces and coat with the corn starch and water mix. 
  • Coat with breadcrumbs.
  • In a pan with oil, fry the croquettes until golden brown all over. 

Salad

  • Wash, dry and chop the lettuce leaves and mix through the salad dressing. 
  • Add the crispy “chicken’ bits and finish with fried capers and shallots to mix up the textures and flavours. 

Notes

*Top Tip: The salad dressing can be kept in the fridge for 2 weeks.