📝 Ingredients Breakdown
Crispy Chicken
| Ingredient | Amount |
|---|---|
| Chicken cutlets | 1 lb |
| Cornflakes (crushed) | 2 cups |
| Eggs (beaten) | 2 |
| Gluten-free flour blend | ⅔ cup |
| Avocado oil | 2 tbsp |
| Dijon mustard | 2 tsp |
| Salt | 2 tsp |
| Italian seasoning | 1 tsp |
| Paprika | 1 tsp |
| Black pepper | ¼ tsp |
| Avocado oil spray | As needed |
Cashew Caesar Dressing
| Ingredient | Amount |
|---|---|
| Raw cashews (soaked 4+ hrs or boiled 10 min) | ½ cup |
| Water | ⅓ cup + more if needed |
| Lemon juice | 2 tbsp |
| Olive oil | 1 tbsp |
| Capers (with brine) | 1 tbsp |
| Nutritional yeast | 1 tbsp |
| Worcestershire sauce | 1 ½ tsp |
| Garlic (clove) | 1 |
| Salt | ½ tsp |
| Black pepper | A few grinds |
For the Salad
| Ingredient | Amount |
|---|---|
| Curly kale (bite-sized pieces) | 4 cups |
| Romaine lettuce (chopped) | 4 cups |
| Hemp seeds | 2 tbsp |
| Pumpkin seeds | 3 tbsp |
⏳ Preparation Overview
| Step | Time Needed |
|---|---|
| 🔪 Prep Time | 15 minutes |
| 🍗 Cook Time | 20 minutes |
| ⏱️ Total Time | 35 minutes |
🔪 Step-by-Step Instructions
1️⃣ Make the Crispy Chicken
- Preheat the oven to 400°F.
- Crush the cornflakes into small crumbs using a food processor.
- In a shallow bowl, whisk together eggs, flour, avocado oil, Dijon mustard, Italian seasoning, paprika, salt, and pepper.
- Dip chicken cutlets into the egg mixture, then into the crushed cornflakes, ensuring full coverage.
- Place coated chicken on a metal rack over a sheet pan.
- Spray generously with avocado oil spray and bake for 15 minutes until crispy.
- Remove from oven and set to broil (high).
- Broil for 2–3 minutes, watching closely to prevent burning.
- Let the chicken cool slightly, then slice into strips.
2️⃣ Make the Cashew Caesar Dressing
- While the chicken bakes, add all dressing ingredients to a blender or food processor:
- Soaked cashews, water, lemon juice, olive oil, capers, nutritional yeast, Worcestershire sauce, garlic, salt, and black pepper.
- Blend until smooth and creamy.
- Add more water as needed for desired consistency.
3️⃣ Assemble the Salad
- Place kale into a serving bowl and massage with your hands for 1–2 minutes to soften.
- Add romaine, hemp seeds, and pumpkin seeds.
- Toss with Cashew Caesar Dressing until well coated.
- Top with crispy chicken slices.
- Serve immediately and enjoy!
🔥 Pro Tips for Success
✔️ Extra Crispy Tip – For even crunchier chicken, double-coat it by dipping twice into the egg mixture and cornflakes.
✔️ Dressing Shortcut – If short on time, use store-bought vegan Caesar dressing instead of homemade.
✔️ Kale Prep – Massaging kale removes bitterness and makes it more tender. Don’t skip this step!
✔️ Make It Spicy – Add ½ tsp cayenne to the chicken coating for a kick.
🍽️ Perfect Pairings
🍞 With Bread – Serve with gluten-free garlic bread or crusty sourdough.
🥔 With a Side – Pair with roasted sweet potatoes or zucchini fries.
🍷 With Wine – Enjoy with a crisp Sauvignon Blanc or Chardonnay.
❓ FAQs
💬 Can I make this ahead of time?
Yes! Store the dressing and salad separately. Assemble just before serving.
💬 How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Store chicken separately to keep it crispy.
💬 Can I use a different protein?
Absolutely! Try grilled shrimp, tofu, or tempeh instead of chicken.
🍽️ Final Thoughts
This Crispy Chicken Kale Caesar Salad is a gluten-free, dairy-free twist on a classic! It’s crunchy, creamy, and packed with protein, making it perfect for meal prep or a wholesome dinner. 🥗🍗
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