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: SIGNATURE SELECTS Pickle Spears, Polish Dill; Oppy Organic Meyer Lemons; Talking Rain AQA Water, 9.5 pH; French's® Stone Ground Dijon Mustard; Elephant Garlic; Chosen Foods 100% Pure Avocado Oil; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Tanimura & Antle Lettuce, Artisan Romaine; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Bounce Cashew Peanut Protein Energy Ball; North Shore Living Herbs + Greens Rosemary; Happy Baby Squash Chickpea Spinach Savory Blend; Kinder's Butcher's Blend Cracked Pepper & Lemon Seasoning; Open Nature Buttery Spread, Plant Based

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Lion’s Mane Chicken Caesar Salad

Serves 420 mins prep15 mins cook

A delicious vegan twist on Caesar salad featuring romaine lettuce, lion's mane mushrooms, and a creamy cashew dressing. This salad includes crunchy roasted chickpeas and herbs for added flavor. Perfect for a healthy meal.

0 servings

What you need

SIGNATURE SELECTS Pickle Spears, Polish Dill

cup dill pickle

lemon

cup water

tbsp dijon mustard

clove garlic

tbsp avocado oil

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

Tanimura & Antle Lettuce, Artisan Romaine

head romaine lettuce

tbsp salt

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tbsp pepper

Bounce Cashew Peanut Protein Energy Ball

cup raw cashews

North Shore Living Herbs + Greens Rosemary

bunch fresh rosemary

Happy Baby Squash Chickpea Spinach Savory Blend

can chickpea

Kinder's Butcher's Blend Cracked Pepper & Lemon Seasoning

tbsp lemon-pepper seasoning

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: Sear lion's mane mushrooms in a hot skillet for 3-5 minutes on each side, sprinkling with salt and pepper.

5: Add vegan butter and rosemary; baste for 2 minutes once butter is melted.

6: For the dressing, combine all dressing ingredients in a blender and process until smooth, adjusting seasoning as needed.

7: Chop and wash the romaine lettuce, assemble the salad with all ingredients, and enjoy.

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