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

Ingredients:

• 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