Vegan Caesar Salad with Breaded Plant-Based Chick'n Recipe

Try this savory, vegan Caesar Salad paired with our Plant-Based Chick'n Mix! 


  • JADA Chick'n Mix
  • ¼ cup flour
  • 1 ½ tsp. lemon pepper
  • ¼ tsp. salt
  • 1 tbsp. vegan butter
  • 3 tbsp. hemp seeds
  • 1 tbsp. nutritional yeast
  • 1 tsp. garlic powder
  • ¼ tsp. salt
  • ¼ tsp. Low Sodium Chicken Salt
  • 1 can garbanzo beans, roasted
  • 1 tsp. Red Pepper Chicken Salt
  • 3 cups kale/romaine, chopped
  • ½ cup grape tomatoes, halved
  • ½ cup vegan caesar dressing
  • Lemon wedges for garnish

To roast chickpeas: drain and rinse garbanzo beans. Coat with oil, salt and pepper. Bake at 375 for 30-40 minutes.

Step-by-Step Instructions:

  1. Prepare Chick’n Mix as instructed on the package
  2. Shape mix into chick’n breast shape
  3. Combine flour, lemon pepper and salt in a wide bowl or plate
  4. Coat Chick’n with flour mixture
  5. Add vegan butter to a pan on medium heat
  6. Cook Chick’n until golden brown on each side
  7. Combine hemp seeds, nutritional yeast, garlic powder, salt, and low sodium chicken salt in a food processor. Pulse until crumbly. Add drops of oil if needed.
  8. Add Red Pepper Chicken salt to roasted chickpeas
  9. Toss kale and/or romaine leaves with chickpeas, tomatoes, and caesar dressing
  10. Serve with Chick’n and top with vegan parmesan cheese mixture
  11. Garnish with lemon wedges

Leave a comment