Note: if you forget to soak the cashews, you can quick-soak them in 20 minutes. To do this, add the cashews to a small pot, cover the cashews with water. Place on the stove and bring to a boil. Once boiling, remove the pot from the heat and cover. Wait 15 minutes, then remove the lid from the pot and drain the cashews
Drain the cashews from the water and transfer to a blender.
Add the water, olive oil, lemon juice, dijon mustard, worcestershire sauce, garlic, salt and pepper to the blender with the cashews.
Blend until smooth and creamy.
Place in the refrigerator until ready to serve.
Grilled Chicken.
Preheat a grill or grill pan over medium heat.
Toss the chicken breasts with the salt, pepper and caesar dressing.
Grill until golden brown, 5-6 minutes per side.
Remove from the heat, transfer to a cutting board and let rest for 5 minutes.
Slice the chicken breasts into strips.
Caesar Salad
In a large bowl, toss the chopped romaine lettuce with the remaining prepared cashew caesar dressing, approximately ½ cup.
Top with the grilled chicken and parmesan cheese crisps.
Notes
Meal Prep: the caesar salad dressing and grilled chicken can be made ahead of time and stored in the refrigerator until ready to serve the salad, making this salad perfect for meal prep!
Gluten Free: this salad is gluten free. Always make sure the Worcestershire sauce used in the salad dressing is labeled gluten free.