Recipe Overview
Ingredients
Salad
- 2 bunches of kale, chopped
- 1 bag Sol Cuisine Chik'n Tenders
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
For an alternative taste, replace the kale with chopped romaine lettuce
Directions
- Dressing:
Soak the cashews overnight. Or, for a quick-soak method, add them to a bowl with enough boiling water to cover them, and let them soak for 20 minutes or so. Transfer the cashews to a food processor with all of the sauce ingredients and blend until smooth. - Sol Cuisine Chik’n Tenders:
Preheat oven to 425F. Place the tenders on a non-stick baking tray. Bakefor 10-12 minutes, turn over and bake for an additional 10-12 minutes. Leave to stand for 1 minute. - Assemble:
Mix the dressing with the kale until the salad is fully coated. Cut the tenders into smaller pieces and add to the salad.
Note
We suggest avocado, sun-dried tomato and sunflower seeds for additional toppings.
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