Vegan Chicken Caesar Salad (2024)

by Sarah McMinn/Posted:April 26, 2017/Updated:June 24, 2020/Disclosure:This post may contain affiliate links.Jump to Recipe Print Recipe Total Time:27 mins

A refreshing and classic vegan Caesar Salad made with Romaine lettuce and topped with soy curls "chicken", vegan parmesan, fresh croutons, and homemade caesar dressing. It's a healthy spin on a classic salad that everyone will love.

I was hoping to sneak in this recipe before Valentine's Day. I mean, when it comes to the perfect romantic meal, a classic Caesar Salad is at the top of my list! But I also wanted to make sure you got the recipes for my French Creme Brulee and Pots de Creme as well as my Cashew and Spinach Ricotta Stuffed Shells and there simply wasn't enough time to fit it all in.

But have no fear! A vegan Caesar salad is a meal that you can enjoy any time of the year. And once you give it a try, I'm certain you will be doing just that.

Let's take a closer look at this delicious and hearty vegan salad.

Table of Contents show

Recommended Ingredients & Equipment

This salad is made with easy ingredients that you should be able to find at your local grocery store. Additionally, this recipe allows for a lot of variation!

Here is everything you need.

Ingredients & Substitutions

Romaine Lettuce
Vegan Parmesan - You can either make your own out of hemp seeds, nutritional yeast, and garlic or you can buy vegan parmesan at the store. I’m a HUGE fan of Violife parmesan. Their parmesan is exactly how I remember parmesan to taste.
Homemade Croutons - These croutons are made with bread, olive oil, oregano, salt, and pepper. If you would prefer, you can use store bought croutons.
Vegetable Broth
Olive Oil
Nutritional Yeast
Spices - You will need oregano, salt, sage, thyme, salt, and white pepper.
Soy Curls - You can find soy curls in the bulk section at most grocery stores or online(<<affiliate link). If you don't have access to soy curls, try this recipe with tofu, tempeh, or store bought vegan chicken. You can also omit the soy chicken altogether for a lighter meal or side salad.
Vegan Caesar Salad Dressing - There are several brands of store bought Vegan Caesar Dressing. I am a fan of Follow Your Heart brand. If you want to make your own you will need vegan mayonnaise (I recommend Just Mayo), lemon, garlic, vegan Worcestershire sauce, vegan parmesan, Dijon mustard, capers, salt, and pepper.

Recommended Equipment

For this recipe, you will need basic cooking equipment including a mixing bowls, small blender, sauté pan, and kitchen utensils. You will also need a baking sheets, and a silicone baking mat for the croutons. (<<affiliate links)

Step-by-Step Instructions

Step One - Make the Dressing

Begin by making a batch of the vegan Caesar Salad Dressing. If you want to skip this step, feel free to pick vegan Caesar Salad Dressing up at the grocery store.

Step Two - Make the Croutons

To do this, simply toss cubed bread in olive oil, salt, and pepper and place in a single layer on a baking sheet. Bake the croutons 12-15 minutes, until lightly golden brown and crunchy.

Step Three - Make the Soy Curls

Place the soy curls in a small bowl and top with vegetable broth. Allow the soy curls to rehydrate for 10-15 minutes.

Once they are rehydrated, drain the excess vegetable broth from the soy curls. Heat up olive oil in a skillet over medium heat. Sauté the soy curls for 2-3 minutes. Add the nutritional yeast and spices and continue to sauté until the soy curls are browned on the outside and cooked all the way through.

Step Four - Assemble the Salad

Assemble the salad starting with a base of Romaine lettuce and kale (if using). Add vegan parmesan, homemade croutons, and soy curl chicken. Toss with Caesar salad dressing and serve!

Serving and Storing

Serving - Eat this salad within several hours of assembling it. When you are ready to eat, toss it with the dressing and enjoy immediately

Storing - Make the components in advance, store them in the refrigerator, and enjoy a lunch salad all week long.

Tips and Tricks

To save on time, consider using storebought vegan Caesar Salad Dressing.
You can either use homemade or storebought vegan parmesan. I recommend Violife parmesan if you can find it.
I love soy curls chicken. However, you can use any plant-based chicken option you like. For a lighter salad, omit the vegan chicken altogether.

Frequently Asked Questions

Can this Salad be Made in Advance?

Yes! You can make the salad dressing up to 7 days in advance. Store it in an airtight container in the refrigerator until ready to use. Homemade parmesan and croutons can be made up to 5 days in advance. These should be stored separately in airtight containers at room temperature.

If you are looking for a lunch that will last you several days, make a big batch of the croutons and dressing. When it is time to make the salad, heat up the soy curls (if using), chop the lettuce, and toss everything together.

What are Soy Curls?

Soy curls are a dehydrated soy product made by soaking the beans in fresh water and then constantly stirring them while they cook. They then get dried at low temperatures which hold in the nutrients making soy curls a fiber and omega-3 rich food. Also, they are delicious.

Most well-stocked grocery stores carry soy curls in the bulk section. If you can’t find them at your local grocery store, pick some up online.(<<affiliate links)

More Healthy Salad Recipes

Thai Cashew Salad with Sesame Peanut Sauce
Vegan Taco Salad with Walnut Taco Meat
Detox Salad with Lemon-Ginger Dressing
Mediterranean Quinoa Salad

Check out all my vegan salad recipes for more inspiration.

Vegan Chicken Caesar Salad

5 from 6 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 4 people

Calories: 491kcal

Author: Sarah McMinn

Ingredients

Caesar Salad

6 cups romaine lettuce, chopped
2-4 tablespoons vegan parmesan

Homemade Croutons

2 cups bread, cut into ½" cubes
2 tablespoons olive oil
½ tsp. dried oregano
salt and pepper

Caesar Salad Dressing

½ cup vegan mayonnaise
juice of ½ lemon
3-4 garlic clove
2 tablespoon vegan Worcestershire sauce
1-2 tablespoon vegan parmesan, to taste
2 teaspoon Dijon mustard
1 teaspoons capers
salt and pepper, to taste

Soy Curls Chicken

1 cup soy curls
1 ½ cup vegetable broth
2 tbsp. olive oil
1 tbsp. nutritional yeast
½ tsp. dried oregano
¼ tsp salt
¼ tsp. dried sage
¼ tsp. dried thyme
pinch of
white pepper

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F. Place the soy curls in a small bowl and top with vegetable broth. Allow the soy curls to rehydrate for 10-15 minutes.
Toss the cubed bread in olive oil, oregano, salt, and pepper and place in a single layer on a baking sheet. Bake for 12-15 minutes, until lightly golden brown and crunchy. Remove from heat and set aside.
Meanwhile, in a blender or food processor combine the ingredients for the Caesar Salad Dressing and blend until completely smooth. Refrigerate until ready to use.
To make the soy curls chicken, drain the excess vegetable broth from the soy curls. Heat up olive oil in a skillet over medium heat. Sauté the soy curls for 2-3 minutes. Add the nutritional yeast and spices and continue to sauté until the soy curls are browned on the outside and cooked all the way through. Remove from heat.
Assemble the salad by tossing the romaine in a large bowl with the Caesar Salad Dressing. Top with soy curls, croutons, and vegan parmesan. Serve immediately.
Serve immediately.

Notes

Serving and Storing – Eat this salad within several hours of assembling it. When you are ready to eat, toss it with the dressing and enjoy it immediately.

Make in Advance -For a lunch that will last you several days, make a big batch of the croutons and dressing. When it is time to make the salad, heat up the soy curls (if using), chop the lettuce, and toss everything together. You can make the salad dressing up to 7 days in advance. Store it in an airtight container in the refrigerator until ready to use. Homemade parmesan and croutons can be made up to 5 days in advance. These should be stored separately in airtight containers at room temperature.

Recipe Tips

To save on time, consider using storebought vegan Caesar Salad Dressing.
You can either usehomemadeorstorebought vegan parmesan. I recommend Violife parmesan if you can find it.

Variations - If you don't have access to soy curls, you can use tofu, tempeh, or any store boughtplant-based chicken option you like. For a lighter salad, omit the vegan chicken altogether.

Nutrition

@mydarlingvegan on Instagram

If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!

« How to Make Vegan Scrambled Eggs

Vegan Tikka Masala with Soy Curls »

Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef,founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me onInstagram, Facebook, and Pinterestand readmore about me here.

Reader Interactions

Comments

Supriya says
May 25, 2022 at 3:29 pm
New favorite recipe! Made it twice this week (and it’s only Wednesday). 🙂 Thank you for sharing your genius with us.
Reply
Edith says
April 02, 2021 at 10:52 am

Wow...made the Soy curls and they were delicious...I didn't have oregano, thyme or sage..so I just substituted with 1/2 tsp of Italian seasoning and used black pepper...super yummy..my 10 and 6 year old approve..thank you.
Reply
Julie B says
July 21, 2020 at 9:07 am
I can't wait to try this one! I just wish that the "ingredients and substitutions" listed above would print with the recipe.
hint hint 🙂 I love that the recipes are adjustable per serving. Meaning I can change it from 4 servings to 2 at the click of a button!
Reply
Andrea says
June 15, 2020 at 8:10 am

My husband and I LOVE this recipe! First time using soy curls and it really expanded my options in my journey towards a vegan diet. I was impressed with how similar this caesar salad dressing tasted to the real thing. I've been making this a ton with a side of soup for dinner, which is a filly, hearty, budget friendly meal. Very happy with this 🙂 Thank you!
Reply
- gloria p goldman says
  July 20, 2020 at 9:29 am
  im a widow and only cook for one.
  What kind of recipes are for one or two and can be frozen as well. Stil in vegetarian phase and now with the panademic my vegan group http://www.eatwell-staywell.com is all on Zoom and I not yet proficient in getting Zoom to work for me 100 npercent for Im a sophicticaled and polished Fossil . GG
  Reply
  - Eleanor says
    February 22, 2021 at 10:14 am
    Love "I'm a sophisticated polished fossil". Me too sweetheart. I'm a widow times two. Cooking for myself for many only myself for many years. Hey, we have made it this far so congrats to both of us for that accomplishment! I'm in sunny Florida. Hope you are not where it is freezing where many have no heat or clean water.. Blessings to us all for our bravery.
Paula says
May 08, 2020 at 9:01 am

I love, love, love, this recipe, it's a game changer in my life. Thank you so much Sarah for your hard work and wonderful recipes. Be well
Paula
Reply
Paula says
March 08, 2020 at 5:50 pm

This was so yummy. First time usimg soy curls I really like the flavors
Reply
- Sarah McMinn says
  March 09, 2020 at 8:36 am
  Aren't soy curls the best?!?
  Reply
Annie says
February 22, 2020 at 4:06 pm

I made this today and it was very good! I especially enjoyed the soy curls recipe in the salad. As far as the salad dressing, I think the recipe called for too much lemon juice. I used a medium size lemon, but the dressing was very sour. Next time I will add less lemon juice and will also make a bit more of the soy curls part. I also agree with the other person leaving a comment that the recipe as written would definitely not be enough for a meal for 4 people. All in all, this recipe was delicious and I will definitely be making it again!
Reply
Cheryl says
February 18, 2020 at 5:30 pm

This was so good, but no way would it feed 4 people as a main course. I really like the way the soy curls came out. definitely going into my menu rotation.
Reply
Adrienne says
February 17, 2020 at 1:18 pm
Are you soaking/rehydrating the soy curls in the vegetable broth instead of water? Should it be warmed first?
Thank you!
Reply
- Sarah McMinn says
  February 18, 2020 at 9:51 am
  Yes, I am rehydrating them in vegetable broth for extra flavor. The vegetable broth should be luke warm.
  Reply

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