air fryer vegan chicken caesar salad with tahini dressing
This is one of the BEST vegan chicken Caesar salads you will ever have! This baby is absolutely loaded with flavor! And thanks to the air fryer, it is so easy to make! Made with romaine lettuce, vegan parmesan cheese, a healthy tahini and white bean caesar dressing, vegan chicken, air fried capers and seasoned sourdough crumbles.
Equipment
- air fryer can substitute oven
- blender
Ingredients
For Tahini Caesar dressing
- 1/4 cup Tahini
- 1/4 cup water
- 1/2 cup white beans
- 2 tbsp lemon juice
- zest from half lemon
- 1 tsp nori flakes
- 2 tsp capers
- 1 tsp Dijon Mustard
- 1/4 tsp black salt
- 1/4 tsp black pepper
- 1 clove of garlic
- 1 tbsp nutritional yeast
For Sourdough Bread Crumbles
- 1/2 cup sourdough, ripped into small pieces "crumbles" can substitute any bread
- 2 tsp olive oil
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- salt and pepper to taste
Other Air Fryer Ingredients
- 5 oz vegan chicken I used Daring's vegan chicken
- 2 tbsp vegan parmesan cheese I used the brand Follow Your Heart
- 2 tsp capers
Salad and toppings
- 2 heads of romaine lettuce
- 2 tbsp vegan parmesan cheese I used the brand Follow Your Heart
- lemon zest from half a lemon Adjust to taste if needed
Instructions
AIR FRY THE VEGAN CHICKEN, CAPERS, AND SOURDOUGH CRUMBLES
- Begin by preheating your air fryer to 425ºF. If your air fryer does not have a preheat button, simply turn on your EMPTY air fryer 5 minutes before using.
- PREPARE THE SOURDOUGH BREAD CRUMBLES
- Break about 2 thick slices of sourdough break into smaller crumbles. They don't have to be overly small, just a make them a good amount smaller than a crouton. This should equal about a half a cup of bread crumbles.
- Place the crumbles in a mixing bowl, and combine with 2 tsp olive oil, 1/8 tsp garlic powder, 1/8 tsp onion powder, salt and pepper to taste. Mix until evenly combined.
- AIR FRY THE INGREDIENTS
- Place the seasoned bread crumbles, 2 tsp of capers, and 5 oz of vegan chicken on an air fryer tray.
- Sprinkle bread crumbles with 2 tbsp of vegan parmesan.
- Place in preheated air fryer and cook at 425ºF for 5-7 minutes. Everything will be ready when sourdough bread crumbles are a crispy golden brown and vegan chicken is cooked. Remove from air fryer and set aside
- While the ingredients are air frying. Use your time wisely and prepare the rest of the recipe.
PREPARE THE TAHINI CAESAR DRESSING
- This recipe makes about one cup of dressing. People tend to like their Caesar salads to have a lot of dressing on them so the recipe caters to that. If you are more of a light dressing person, you will have left overs...or you can cut this recipe in half.
- Simply combine 1/4 cup of tahini, 1/2 cup cooked white beans, 1/4 cup water, 2 tbsp lemon juice, zest from half a lemon, 1 tsp nori flakes, 2 tsp capers, 1 tsp Dijon mustard, 1/4 tsp black salt, 1/4 tsp black pepper, 1 clove of fresh garlic, and 1 tbsp of Nutritional yeast in a blender. Mix on high for 30 seconds to one minute, or until the dressing is creamy and smooth.
- Set aside.
PREPARE THE ROMAINE LETTUCE
- Wash, dry, and chop two heads of romaine lettuce into bite size pieces.
PUT IT ALL TOGETHER
- Place chopped romaine lettuce in bowl and add half of the dressing. I like to start with half and add more if needed or leave the extra on the side. Mix until evenly combined. Add more dressing if desire.
- Top salad with the vegan chicken, sourdough crumbles, capers, 2 tbsp of vegan parmesan, and lemon zest from 1/2 a lemon.
- Serve and enjoy!
