Dressing: Soak cashews overnight or for a quick-soak method add them to a bowl with enough boiling water to cover them, and let it soak for 20 minutes or so. Transfer cashews to a food processor with all sauce ingredients and blend until smooth.
Sol Cuisine Chik’n Tenders: Preheat oven to 425F. Place on a non-stick baking tray. Bake tenders for 10-12 minutes, turn over and bake for an additional 10-12minutes. Let stand for 1 minute.
Assemble: Mix dressing with kale until fully coated. Cut tenders into smaller pieces and add to the salad.
Suggested Toppings: Avocado, Sundried tomato, Sunflower seeds
2 bunches of kale, chopped
1 bag Sol Cuisine Chik'n Tenderss
Caesar Cashew Dressing:
1/2 cup raw cashews
1/4 cup water
1 garlic clove
2 tbsp. Nutritional Yeast
1 tbsp. Capers
1 tbsp. Lemon
1/2 tsp. Kosher Salt
Note: Alternatively you can replace Kale with chopped Romaine lettuce