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A bowl of egg free chicken Caesar salad

Egg-free meat-free chicken caesar salad

Who says you need eggs for this classic dish? Our egg-free take is just as indulgent and tasty.

Suitable for Egg free | Meat free
Serves 4
Prep time 15 minutes
Cook time 15 minutes


  • 2 heads of Romaine lettuce

  • 400g meat-fest chicken mini fillets


  • 50g plain greek yoghurt

  • 1 garlic clove, crushed

  • 50g parmesan, shavings

  • 2 thick slices sourdough bread

  • 1/2 lemon, juiced *

  • 1 tsp Worcestershire sauce *

  • 1 tbsp Dijon mustard
* Available at Holland & Barrett


Step 1
In a small bowl, mix the garlic with a pinch of salt and pepper until broken down to a coarse paste. Mix through the remaining dressing ingredients and taste for seasoning. This dressing can be made in advance and kept in the fridge.

Step 2
Preheat the oven to 180ºc/160ºc fan. Toss the mini meat-free chicken fillets with olive oil and lots of seasoning while you heat up a griddle pan until very hot. Fry the meat- free chicken fillets on both sides until you see dark griddle lines and the chicken is cooked through.

Step 3
While the chicken is cooking, cut the sourdough slices into 1 inch cubes and toss with a little olive oil and salt and bake for 5-10 minutes until golden and crisp.

Step 4
Shred the Romaine lettuce and then arrange in a large bowl. Top with the meat-free chicken, croutons and parmesan shavings. Serve the dressing on the side.

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