Grilled Chicken Caesar Salad

Ingredients

chicken breastsboneless, skinless, fat trimmed, tenderized

Veganextra-firm tofu pressed and cubedpress first, sear longer for color

2 lb2 lb

salt

1/2 tsp

black pepper

1 tsp

garlic powder

2 tsp

onion powder

2 tsp

paprika

2 tsp

Greek yogurtnonfat

Dairy-freefull-fat coconut milk

1 cup1 cup

olive oil

6 tbsp

garlic powder

3 tsp

onion powder

3 tsp

lemon juicefresh

4 tbsp

parmesan cheesegrated

Dairy-freenutritional yeastadd squeeze of lemon

1 1/3 cup5 tbsp

Dijon mustard

6 tsp

black pepper

2 tsp

honey

Veganmaple syrup

2 tsp2 tsp

romaine lettucewashed, chopped

16 cups

croutons

Dairy-freegluten-free croutons

4 cups4 cups

black pepperfreshly cracked

1 tsp

parmesan cheeseshaved

Dairy-freenutritional yeastadd squeeze of lemon

2/3 cup2 1/2 tbsp

Method

1. 01Trim excess fat from chicken, lay on plastic wrap, and tenderize gently with a meat mallet, keeping chicken intact.
2. 02Mix salt, pepper, garlic powder, onion powder, and paprika. Coat chicken evenly on both sides and let sit 5-10 minutes.
3. 03Preheat grill to medium-high heat, about 7-10 minutes. Alternatively, prepare a grill pan or skillet for stovetop cooking.10 min
4. 04Spray grill with oil. Place chicken on grill and cook 5 minutes per side until internal temperature reaches 165°F.10 min
5. 05Rest chicken at least 5 minutes.5 min
6. 06Blend Greek yogurt, olive oil, garlic powder, onion powder, lemon juice, grated parmesan, Dijon mustard, pepper, and honey until smooth.
7. 07Toss romaine with 1 cup dressing and grated parmesan in a large bowl.
8. 08Divide salad among bowls. Top with croutons and freshly cracked pepper.
9. 09Slice rested chicken into 1/2-inch strips and place on top of each salad.
10. 10Top with shaved parmesan and serve.