Chicken Lettuce Boats with Chef Bae's Cashew Caesar Dressing

Ingredients:

For the Chicken Salad Base:

2 cups Rotisserie Chicken, shredded

1 cup Roasted Broccoli (you can use pre-roasted or roast your own)

1 cup Cherry Tomatoes, halved

1/4 cup Cashew Caesar Dressing

1 head Romaine Lettuce (for lettuce boats)

Cashew Caesar Dressing:

1 cup Cashews, boiled for 13 mins (or soaked overnight)

1 cup Water

3 tablespoons Fresh-Squeezed Lemon Juice

¼ cup + 2 tablespoons Nutritional Yeast

1 teaspoon Dijon

3 teaspoon Drained Capers (not rinsed)

1 clove Garlic, minced

½ teaspoon Apple Cider Vinegar

1 teaspoon Salt

½ teaspoon Black Pepper

Instructions:

1. Preheat your oven to 400°F. Toss the broccoli florets with olive oil, nutritional yeast, flaky sea salt, and black pepper. Spread the broccoli in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy.

2. Shred the rotisserie chicken and halve the cherry tomatoes. Set aside.

3. Boil the cashews for 13 minutes or soak them overnight. Drain them and blend with 1 cup of water, lemon juice, nutritional yeast, Dijon mustard, capers, garlic, apple cider vinegar, salt, and pepper until smooth. Taste and adjust seasoning if necessary.

4. In a large bowl, combine the shredded chicken, roasted broccoli, and cherry tomatoes. Drizzle with 1/4 cup of Cashew Caesar Dressing and toss to coat.

5. Separate the Romaine lettuce into large leaves, forming boats. Spoon the chicken salad mixture into the lettuce leaves. Top with extra Cashew Caesar Dressing, vegan parmesan (if desired), and serve immediately. Enjoy!