Chick’n Caesar Noodle Salad Jars
This grab-and-go recipe is delicious, convenient and inexpensive to make. It is a fresh take on a traditional chicken Caesar salad that is crisp and zesty. Unlike many vegan, gluten-free Caesar dressings, this one is also nut-free. The dressing and recipe can easily be doubled and served as a meal or as a salad course for a dinner party.
Filled with the familiar garlic and lemon flavors which make a Caesar salad so memorable, it is sure to be a new favourite.
Chick’n Caesar Noodle Salad Jars
- Prep Time: 30 minutes
- Cook Time 30 minutes
- Total Time: 60 minutes
- Course: Lunch
- Cuisine: American
- Servings: 2
- 1 package Chickapea Spirals
- 2 cups romaine lettuce, sliced
Chick’n tender Ingredients (makes 24-28 tenders):
- 1 block of extra firm tofu
- Pinch of sea salt
- ¼ cup gluten-free flour blend*
- ½ cup oat milk (unsweetened and gluten-free)
- 3/4 cup gluten-free breadcrumbs
- 3 tsp nutritional yeast
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- 1/8 tsp chili powder
- 3 Tbsp cornstarch
- 1/3 cup avocado oil
- 1 tsp prepared yellow mustard
- 1 lemon, juice of
- 1 garlic clove, minced
- ¼ cup olive oil
- 1 Tbsp capers, minced
- ¼ tsp salt
- 1/8 tsp pepper
- 2 tsp nutritional yeast
- 1 Tbsp unsweetened, canned, full fat, coconut milk
Chick’n nugget Instructions:
- Preheat your oven to 425° F.
- Press block of tofu firmly between towels to remove excess moisture.
- Cut the block of tofu into 12-14 equal slices, then cut each of those slices lengthwise to create 24-28 equally sized strips.
- Press the slices gently in between pieces of paper towel to remove any remaining moisture.
- Sprinkle a pinch of fine sea salt over the tofu slices and gently press the salt into the tofu.
- Place gluten-free flour into a shallow bowl.
- Dip the pressed tofu pieces into the gluten-free flour blend one at a time, coating each piece completely.
- Place the oat milk in a separate shallow dish.
- Add the breadcrumbs, nutritional yeast, salt, garlic powder, onion powder, chilli powder, and cornstarch together in a third dish and mix well.
- One at a time, dip a piece of floured tofu into the milk then coat completely in the breadcrumb mixture.
- Once coated, set aside and repeat with all remaining pieces of tofu until all 24-28 have been dipped into the milk, then the breadcrumb mixture.
- In a nonstick pan, heat half the avocado oil over medium heat.
- Add 12 pieces of coated tofu, reduce the heat slightly and fry 2-3 minutes a side, or until golden brown.
- Place the fried tofu onto a non-stick baking sheet.
- Repeat the process with the remaining avocado oil and pieces of coated tofu.
- When all pieces have been fried and placed on the baking tray, cook them in the oven for 20 minutes, flipping the tofu chick’n tenders after 10 minutes.
- After 20 minutes remove from the oven and let cool.
- Slice 10 of the tenders into bite-sized pieces to be used in the Chick’n Caesar Noodle Salad Jars.
- Store the remaining pieces in the fridge to consume up to 3 days later.
- In a resealable jar mix all dressing ingredients.
- Shake well, seal and store in the fridge until ready to use.
- Prepare Chickapea Spirals to package specifications, (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 1 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes).
- Drain Pasta and rinse with cool water.
- In two separate jars, equally layer cut romaine lettuce, chick’n tenders, and pasta.
- Seal and store in a fridge until ready to consume.
- When ready for consumption, remove the jar and dressing from the fridge.
- Shake dressing and pour half over each jar.
- Mix well and enjoy!
- Look for a gluten-free 1-1 flour blend including xanthan gum. It is the best option to use in this recipe.
- If you are not gluten-free, store-bought vegan chick’n tenders or nuggets can be substituted for making your own in this recipe. Prepare store-bought chick’n according to the package directions.
- When frying your tenders, start with a bit of oil and add more if needed. Using a non-stick pan will decrease the amount of oil needed.
- Layer your jars with the lettuce between the pasta and tenders to avoid your ingredients becoming soggy.
- If not using all the chick’n tenders, fully cook them all before storing the unused ones in the fridge. When ready to consume reheat them in the oven.
- Capers are an essential ingredient in the dressing. They replace the role that anchovies play in most Caesar dressing recipes.
- The Dressing can be made in advance and stored in the refrigerator for a few days prior to serving.