Print Recipe
5 from 1 vote

Healthy Chicken Caesar Salad with Plantain Croutons (Dairy-Free!)

A healthy chicken caesar salad made with mojo marinated chicken breast, twice fried plantains as croutons (tostones), and a dairy-free caesar dressing!
Prep Time20 mins
Cook Time15 mins
Soaking cashews20 mins
Total Time55 mins
Course: Lunch, Main Course
Cuisine: Dairy-Free
Keyword: caesar dressing, caesar salad, caesar salad recipe, chicken caesar salad
Servings: 4 servings
Calories: 310kcal
Author: Jamie Silva

Ingredients

Mojo Chicken Breasts

Dairy-Free Caesar Dressing

  • 1/2 cup raw cashews
  • 1/4  cup  Califia Farms Homestyle Cashew Milk
  • tablespoons  lime juice
  • 1 tablespoon  dijon mustard
  • tablespoon  nutritional yeast
  • 1 tablespoon  coconut aminos
  • clove garlic  minced
  • Salt + pepper to taste

Tostones (Twice Fried Green Plantains)

  • 1/2  cup  avocado oil*
  • large green plantains peeled, cut into 2-inch slices
  • Salt for seasoning plantains
  • 4 cups romaine lettuce

Instructions

  • In a bowl, add chicken with marinade. Place in the fridge for 20 min to marinate.
  • In another bowl, soak cashews with water for 20 minutes.
  • In a cup, stir together Califia Farms Homestyle Cashew Milk + lime juice and allow to sit for 30 seconds. This makes dairy-free buttermilk.
  • In a food processor or blender, add the drained cashews, buttermilk, dijon mustard, nutritional yeast, coconut aminos, garlic, and a pinch of salt + pepper. Pulse until all blended. Taste and adjust salt + pepper, if needed. To thin out, whisk in a teaspoon of water at a time until desired consistency. Set aside.
  • In a skillet, add avocado oil and heat over medium-high heat. Fry the plantain slices for about 5 minutes. Remove and drain on paper towels to absorb the excess oil.
  • Using a plantain press or a paper towel folded over, smash the plantains to about 1/2 inch thick. Fry the now smashed plantains for about 5 minutes, until golden brown on both sides. Remove and drain on paper towels. Sprinkle with salt. Set aside. *You may transfer the avocado oil to a jar for future use.
  • Remove chicken from marinate. Add 1 tablespoon avocado oil and cook in a hot skillet for 5 minutes on each side until cooked through. You can use a thermometer to read the internal temperature; it has to be at least 165 degrees.
  • Assemble the salad. In a large bowl, add romaine lettuce and chicken. Crumble plantains over salad and drizzle with dairy-free caesar dressing. Mix it all together and serve. Enjoy!

Nutrition

Serving: 1serving | Calories: 310kcal | Carbohydrates: 10g | Protein: 54g | Fat: 12g | Saturated Fat: 1g | Sugar: 3g