Chickless Caesar Salad

Chickless Caesar Salad

This salad is so delicious and indulgent! It’s like a meal in itself and non-vegans won’t be able to tell the difference. Enjoy!

Easy recipeEasy Gluten free Wheat freeQuick meal
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Preparation time

15 min

Cook time

Total time



  • mains
  • lunches
  • sides-light-meals-and-salads





  • 380g (approx.) vegan chicken strips or pieces (we used Fry’s Chicken Strips)
  • 2 baby gem or 1 cos or romaine lettuce, leaves separated
  • 1 avocado, sliced
  • 200g cherry tomatoes, halved
  • 2 handfuls croutons (we made our own using 2cm squares of sourdough, crusts removed, drizzled with a little oil and salt and placed in the oven at 180ºC until golden. Use gluten-free bread if necessary)
  • Handful fresh parsley, finely chopped


  • 230g/1 cup vegan mayonnaise (our favourites are Follow Your Heart Veganaise and Hellmann’s)
  • 1 tsp Dijon mustard
  • 2 small or 1 large garlic clove, crushed
  • 2 tbsp freshly squeezed lemon juice
  • 50g/½ cup grated vegan Parmesan (eg Violife Prosociano or you can use pre-grated such as Angel Food or Follow Your Heart. Use nutritional yeast if you can’t get hold of any ‘Parmesan’)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp capers, drained and rinsed (optional)
  • 1 tsp vegan Worcester sauce (optional)



  1. Lightly fry the vegan chicken pieces in a little oil until golden or according to the instructions on the packet.
  2. Arrange all the different salad ingredients together in a bowl or decoratively on a board if you’re feeling fancy.


  1. Mix all the ingredients together in a medium-sized bowl until well combined.
  2. Either spoon a few dollops of the dressing around the salad ingredients or mix together with the salad until fully covered.

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