Tapped in Wellness

Name: Lion's Mane Chicken Caesar Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: International
Ingredients: French's® Stone Ground Dijon Mustard; SIGNATURE SELECTS Pickle Spears, Polish Dill; Morton Iodized Salt, 26 Ounce; Oppy Organic Meyer Lemons; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Elephant Garlic; Chosen Foods 100% Pure Avocado Oil; Tanimura & Antle Lettuce, Artisan Romaine; Talking Rain AQA Water, 9.5 pH; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Kinder's Seasoning, No Salt, Lemon Pepper; O Organics Cashews, Organic, Roasted with Sea Salt; Happy Baby Squash Chickpea Spinach Savory Blend; North Shore Living Herbs + Greens Rosemary; Open Nature Buttery Spread, Plant Based

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Lion's Mane Chicken Caesar Salad

Serves 420 mins prep15 mins cook

This vegan Lion's Mane 'Chicken' Caesar Salad features crispy chickpeas, seared Lion's Mane mushrooms, and a creamy cashew dressing. Perfect for a healthy and satisfying meal, it's packed with flavor and topped with fresh romaine lettuce.

0 servings

What you need

tbsp dijon mustard

SIGNATURE SELECTS Pickle Spears, Polish Dill

cup dill pickle

tbsp salt

lemon

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

clove garlic

tbsp avocado oil

Tanimura & Antle Lettuce, Artisan Romaine

head romaine lettuce

cup water

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tbsp pepper

Kinder's Seasoning, No Salt, Lemon Pepper

tbsp lemon pepper seasoning

O Organics Cashews, Organic, Roasted with Sea Salt

cup cashew

Happy Baby Squash Chickpea Spinach Savory Blend

can chickpea

North Shore Living Herbs + Greens Rosemary

bunch fresh rosemary

oz vegan buttery spread

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Instructions

1: Preheat oven to 400°F on convection mode.

2: Lay chickpeas out on a baking tray, cover with oil and spices, and roast for 15 minutes.

3: Remove chickpeas from oven and set aside.

4: In a hot skillet, sear lion's mane mushrooms on each side for 3-5 minutes each.

5: Sprinkle salt and pepper to draw out moisture and repeat on each side.

6: Add vegan butter and rosemary to the skillet and baste for 2 minutes once the butter is melted.

7: For the dressing, add all dressing ingredients to a blender and process until smooth, adjusting seasoning as needed.

8: Chop and wash the lettuce, assemble the salad with chickpeas and mushrooms, and enjoy.

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