Chicken Caesar Salad

Makes 4-5 servings

What you need:
1-2 pasture-raised chicken breasts, cooked and sliced

3 heads romaine
1 small clam microgreens

1 small can organic chickpeas (1 ½ cups cooked)
1 tbsp coconut oil, melted
Himalayan Salt
Black Pepper

1/4 cup raw cashews, soaked overnight
1/4 cup hemp hearts
¼ cup filtered water
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
½ tbsp dijon mustard
2-4 garlic cloves
½ tbsp coconut aminos
Himalayan Salt
Black Pepper

Raw Vitality Original Parma Veg  (buy here)

What to do:
-Soak cashews overnight, or for at least a few hours; drain well and rinse.
-Roast chickpeas: Set oven to 400 degrees F. Drain and rinse chickpeas well. If buying canned, I always choose the Eden brand for being BPA-free, organic and having no salt added. Drizzle on melted coconut oil and season well with salt and pepper. Give them a shake so they are seasoned evenly and roast for 20 minutes, then gently roll them and roast for another 10-15 minutes. They will be lightly golden and will firm up when they cool.
-Making Dressing: Add drained and rinsed cashews and all other ingredients to a high speed blender. Blend until creamy and smooth. Add more water if needed. Taste and determine whether more salt or pepper is needed. Scoop into a mason jar for storing.
-How to assemble: Mix your romaine and microgreens with the caesar dressing in a large bowl. Use tongs to evenly mix. Pour your chickpeas croutons on top of the tossed and dressed greens and top with Raw Vitality Original Parma Veg.

-Boost the protein by adding some chicken breast
-Make caesar dressing in a large batch, using less water while preparing for a thick caesar vegetable dip
-Dressing keeps 5-7 days in refrigerator

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