Any caeser salad lovers out there? If so, this ones for you! I went through a 3 year phase growing up where I only would order a Grilled Chicken Caeser Salad out at restaurants. And I mean, any and every restaurant. Ask anyone I know! As I've gotten older, those thick dressings don't really sit well with me. I developed this recipe because of my recent love for tahini, along with my obsession with nutritional yeast. This salad is light and packed with all the goods, such as sweet potato, crunchy chickpeas, and organic chicken. Although creamy, the dressing is light with a nice "cheese" flavor. I love tossing this with a bed of fresh greens and my fave veggies, but it'd also be perfect for a dipping sauce! Although this salad contains chicken, the dressing is completely vegan and gluten free.
RECIPE
Prep time: 7 minutes
Cook time: 13 minutes
Serving size: 2
INGREDIENTS
Salad:
1tbs olive oil
2 organic chicken breasts
1 large or 2 small sweet potatoes
1c salt free chickpeas
6c organic kale
1tbs nutritional yeast
Black pepper, pink salt, red chili flakes, lemon pepper
Lemon Tahini Dressing:
3tbs tahini
Juice from 1 lemon
1/2tbs apple cider vinegar
2tbs nutritional yeast
2 cloves garlic
2tbs olive oil
3tbs water
Sprinkle of pink salt, lemon pepper, & red chili flakes
METHOD
1. Preheat air fryer to 350.
2. Chop sweet potato into wedges, drizzle with olive oil, and season with lemon pepper, pink salt, and red chili flakes. Toss well.
3. Season chicken with nutritional yeast, lemon pepper, and pink salt.
4. Rinse and drain chickpeas, then pat them dry.
5. Toss chickpeas in a drizzle of olive oil and nutritional yeast.
6. Lay the chickpeas, sweet potato and chicken in the air fryer evenly, and air fry for 13 minutes. Flip/toss halfway through. {If your air fryer is too small, saute chicken in a skillet on medium-high heat for 5-7 minutes on each side}.
7. While they air fry, put together the dressing.
8. In a blender or bowl, add all ingredients. Either blend until consistency is reached or whisk and stir until well combined in a bowl.
9. Now rinse, massage, and chop the kale.
10. Add the kale to the base of the bowl, and add in the cooked sweet potato and chickpeas.
11. Pour in the dressing and toss well.
12. Slice the chicken and lay in on top.
13. Finish with a freshly cracked black pepper and a sprinkle of nutritional yeast.
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