Egg-free meat-free chicken caesar salad

Who says you need eggs for this classic dish? Our egg-free take is just as indulgent and tasty. Suitable for Egg free | Meat free Serves 4 Prep time 15 minutes Cook time 15 minutes

Ingredients

2 heads of Romaine lettuce
400g meat-fest chicken mini fillets

Dressing:

50g plain greek yoghurt
1 garlic clove, crushed
50g parmesan, shavings
2 thick slices sourdough bread
1/2 lemon, juiced *
1 tsp Worcestershire sauce *
1 tbsp Dijon mustard

* Available at Holland & Barrett

Method

Step 1 In a small bowl, mix the garlic with a pinch of salt and pepper until broken down to a coarse paste. Mix through the remaining dressing ingredients and taste for seasoning. This dressing can be made in advance and kept in the fridge. Step 2 Preheat the oven to 180ºc/160ºc fan. Toss the mini meat-free chicken fillets with olive oil and lots of seasoning while you heat up a griddle pan until very hot. Fry the meat- free chicken fillets on both sides until you see dark griddle lines and the chicken is cooked through. Step 3 While the chicken is cooking, cut the sourdough slices into 1 inch cubes and toss with a little olive oil and salt and bake for 5-10 minutes until golden and crisp. Step 4 Shred the Romaine lettuce and then arrange in a large bowl. Top with the meat-free chicken, croutons and parmesan shavings. Serve the dressing on the side. Shop our Food & Drink range.