Kale Caesar Salad with Tofurky Chick’n

This recipe was created by Chef Dee Thomas at Harvard University during one of our culinary trainings. This recipe utilizes Tofurky Chick’n, a delicious plant-based chicken.

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Servings: 10

Serving Size: 4 ounces

Ingredients

1 pound baby kale
3 ounces kalamata olives
3 ounces chickpeas
2 ounces red onion, sliced
3 ounces tahini
1 ounce lemon juice
1/2 ounce garlic, minced
2 ounces olive oil
8 ounces Tofurky Chick’n
1/2 ounce salt
1/2 ounce ground black pepper
1 ounce Garam Masala

Preparation

1. Toss chickpeas with olive oil, garam masala, salt, and pepper. Toast chickpeas in the oven and cool.
2.Combine tahini, lemon juice, and garlic. Whisk in olive oil to emulsify dressing.
3. Mix kale, kalamata olives, chickpeas, and red onion. Gently toss with dressing.
4. In a sauté pan, lightly brown Tofurky Chick’n.
5. Top salad with Tofurky Chick’n.

Nutrition Information

Calories: 282 Total Fat: 15g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 0mg Sodium: 950mg Carbohydrates: 22g Fiber:4g Sugar:4g Protein: 14g