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For a meal that is guaranteed to be faux pas-free, toss together a Grilled Faux-Chicken Caesar Salad, and add fresh fruit and rolls with Sun-Dried Tomato Tapenade.

Grilled Faux-Chicken Caesar Salad

For the Dressing:
16 oz. soft tofu, drained
1/2 cup lemon juice
12-16 garlic cloves, crushed
4 Tbsp. tahini
Salt and pepper, to taste
1 tsp. Dijon mustard
4 Tbsp. capers
1 cup olive oil
2 Tbsp. fresh parsley

Combine the tofu, lemon juice, garlic, tahini, salt and pepper, mustard, and capers in a blender. Blend until smooth.
Empty into a jar with a lid. Add the olive oil and shake until blended. Add the parsley. Refrigerate at least 1 hour before serving on a tossed green salad.

For the Croutons:
2 loaves of French bread, cut into 1 1/2-inch cubes
8 Tbsp. olive oil
2 Tbsp. dried thyme
2-4 Tbsp. garlic salt

Brush the bread cubes with the olive oil. Sprinkle on the thyme and the garlic salt.
Broil for 6 to 8 minutes, or until the croutons are golden brown, turning halfway through the cooking time.

For the Salad:
9 heads romaine lettuce, cleaned and trimmed
12.5 lbs. Sysco MoonRose Chick’n Strips (Product number: 7222789)*
4-8 Tbsp. olive oil
8 Tbsp. Italian seasoning
Salt and pepper, to taste
3/4 cup chopped parsley (optional)
1 large red onion, thinly sliced (optional)
2 cups grated soy white cheese (optional)

Cut the lettuce into strips.
Brush both sides of the “chicken” with the olive oil. Season with the Italian seasoning, salt, and pepper. Grill until hot and grill marks appear. Remove from the heat and slice into long strips.
Toss the lettuce with the salad dressing.
Evenly divide the salad among 12 10-inch plates. Top with the parsley, onion, and soy cheese. Arrange the grilled “chicken” on top with the croutons.

Makes 25 servings

*Note: If the Sysco MoonRose strips are unavailable try the Morningstar Farms Meal Starters Chick’n Strips which are available at most grocery stores.

Sun-Dried Tomato Tapenade

2-lb. jar sun-dried tomatoes packed in oil
2 cups pitted olives
1/2 cup capers
3 Tbsp. Basil Pesto (see recipe)
1 cup pine nuts
1/2 cup olive oil

In a food processor, combine the sun-dried tomatoes, olives, capers, pesto, and pine nuts.
Add the olive oil, 1 Tbsp. at a time, until a smooth consistency is achieved.
Place in a crock or on an oval platter. Serve with croûtes or crackers.

Makes 4 cups

Basil Pesto

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