Stay healthy! Try this Mojo Chicken Caesar Salad with our Sweet Chili Tostones! Sooo tasty!



4 boneless, skinless chicken breasts
1 cup mojo marinade
Dairy-Free Caesar Dressing
1/2 cup raw cashews
1/4 cup Califia Farms Homestyle Cashew Milk
2 tablespoons lime juice
1 tablespoon dijon mustard
1 tablespoon nutritional yeast
1 tablespoon coconut aminos
1 clove garlic, minced
Salt + pepper to taste



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.

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 with Tostones. Enjoy!

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