Chicken Caesar Salad Jars
Ingredients
- 2 hearts of romaine washed and torn into smaller pieces
- 2 cups chicken grilled and diced
Crispy Chickpeas
- 1 can chickpeas about 1 1/2 cups
- 1 Tbsp avocado oil
- pinch sea salt or to taste
Dairy-Free Parmesan
- 1/2 cup raw cashews unsalted
- 1 1/2 Tbsp nutritional yeast
- 1/3 tsp coarse salt
- 1/8 tsp garlic powder
- dash onion powder
Caesar Salad Dressing
- 3/4 cup mayo
- 2 Tbsp lemon juice
- 2 tsp fish sauce or 1 Tbsp anchovy paste or coconut aminos
- 3 cloves garlic minced
- 1 1/2 tsp Dijon mustard
- 1/4 tsp sea salt or to taste
- 1/4 tsp black pepper or to taste
- 1/4 tsp onion powder
Instructions
Crispy Chickpeas
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Drain chickpeas. Pat dry with a towel and lay out on a baking sheet. Add avocado oil and a pinch of salt to the chickpeas. Stir and make sure to get them in an even layer before putting them into the oven. Roast for 20 minutes at 400F.
Dairy-Free Parmesan
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To a food processor or blender, add raw unsalted cashews, nutritional yeast, salt, garlic powder, and onion powder. Pulse until it's a crumbly texture.
Caesar Salad Dressing
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To a glass jar, add mayo, lemon juice, fish sauce, minced garlic, Dijon mustard, sea salt, black pepper, and onion powder. Put the lid on tight and shake. Set it aside.
Chicken Caesar Salad Jars
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Set out 4 pint-sized mason jars.
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To each jar add 2-3 Tablespoons of the dressing.
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On top of the dressing, add the ingredients in this order: ½ cup chicken, 1-2 tsp dairy-free parmesan cheese, 2-3 Tablespoons roasted chickpeas, and about a cup of romaine lettuce.
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Put the lids on the jars and place them in the fridge.
Recipe Notes
Makes 4 1-serving jars.
Use within 3-4 days.
Recipe for dairy-free parmesan from Make It Dairy Free.