Buy all ingredients right below the recipe
Ingredients
- 2 packages plant-based chicken strips
- 3 hearts romaine lettuce
- 150 g toast bread
- 80 g plant-based mayonnaise
- 80 g plant-based natural yogurt
- 80 g plant-based Parmesan
- 2 tbsp lemon juice
- 4 tbsp olive oil
- 1 tbsp capers
- 1 tsp Worcestershire sauce
- 1 tsp mustard
- 1 clove garlic
- Salt to taste
- Pepper to taste
Additionally
- Baking paper
Preparation
- 1Wash the romaine lettuce, tear the leaves, and drain in a colander. Preheat the oven to 180 degrees Celsius convection. Grate the plant-based Parmesan, finely chop the garlic and capers. In a large bowl, mix together plant-based mayonnaise, plant-based yogurt, half of the grated plant-based Parmesan, lemon juice, 2 tbsp olive oil, Worcestershire sauce, mustard, salt, and pepper.
- 2If necessary, thin with a splash of water and then set aside.
- 3Dice the toast bread and place it on a baking sheet lined with baking paper. Drizzle with 2 tbsp olive oil, mix briefly, and bake until golden brown in approx. 15 minutes.
- 4Meanwhile, fry the plant-based chicken strips until crispy according to package instructions.
- 5Add the lettuce leaves to the bowl with the dressing and mix well. Distribute onto plates and serve with plant-based chicken strips, croutons, and the remaining grated plant-based Parmesan.
