NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

2 cups romaine lettuce

0.5 tbsp extra virgin olive oil

1 tbsp tahini

1 tbsp nutritional yeast

1 tsp dijon mustard

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp water

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, toss with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until tender and caramelized.

• 3

  Season the chicken breast with sea salt and black pepper, then sear in a skillet over medium-high heat with the remaining olive oil for 6-7 minutes per side until golden and cooked through.

• 4

  In a small bowl, whisk together the tahini, nutritional yeast, Dijon mustard, lemon juice, minced garlic, and water until the dressing is smooth and creamy.

• 5

  Chop the romaine lettuce into bite-sized pieces and place it in a large serving bowl.

• 6

  Slice the cooked chicken into strips and add it to the bowl along with the warm roasted sweet potatoes.

• 7

  Drizzle the dairy-free Caesar dressing over the salad and toss gently to combine all the flavors before serving.