Caesar Slaw with Crispy Chicken.
This is my all-time favorite caesar salad. A slaw-like salad with thin strands of cabbage and kale make the base, topped with my greek yogurt caesar dressing and the crispiest chicken cutlets. Lots of parmesan, please!
This is a salad you need to try ASAP!
The crunchiest slaw made with cabbage and kale, tossed in my homemade greek yogurt caesar dressing and topped with lots of parmesan, sourdough croutons and the crispiest chicken cutlets that you can imagine.
I could probably eat this every day for the rest of my life!
This salad is phenomenal. That is all I have to say.
The base is crunchy cabbage and kale, and while I’ve shared a kale caesar before, adding the cabbage is a game changer. It is SO crunchy and textured. It adds so much bulk to the salad in the best way possible: more crunchiness, more satiety and more staying power.
And this is coming from someone who makes kale caesar salad constantly. It’s one of the most made salads in our house!
There is something so interesting about the thinly shredded cabbage and kale.
You look at it and think “is it a slaw, or is it salad?!” And you’re just so happily surprised at how delicious it tastes, how incredibly crunchy it is and how filling it is too. You could, of course, use it as a slaw on sandwiches too! In fact, it would probably be wonderful on my grilled chicken caesar sandwich.
Because the cabbage and kale are so hearty, leftovers of this work great too. Even when they are already tossed in the dressing! That makes this a great meal prep salad or one that you can grab for a work lunch the following day. Which is always a huge win.
Now. My favorite part about this salad is that… you don’t NEED the chicken.
I mean, we love this chicken. Especially me! I love this chicken. I could make it every single day and enjoy it. But the slaw-like salad is so incredibly crunchy and delicious that it can be fabulous on its own. Especially with all of the parmesan and crunchy sourdough croutons.
The slaw salad can be a side dish for dinner or a party too, if you decide to leave off the chicken. It’s really quite simple and delicious!
And let me just say – while my written recipe below is my favorite, don’t let the ingredient list intimidate you! If you’re in a place where making the dressing seems too overwhelming, use your favorite bottled caesar. You can prep the chicken a day ahead of time or slice your cabbage and kale and store it in the fridge. Definitely take some 10-minute meal prep when making this recipe!
This will be on maaaajor repeat.
Crispy Chicken Caesar Salad
Caesar Slaw with Crispy Chicken
- 1 pound boneless, skinless chicken breasts
- kosher salt and pepper
- 2 large eggs, lightly beaten
- 1 ½ cups seasoned breadcrumbs
- ⅓ cup finely grated parmesan cheese
- 3 to 4 tablespoons olive oil
- 4 garlic cloves, minced
- 3 tablespoons greek yogurt
- 2 tablespoons parmesan cheese
- 1 tablespoon dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- ½ lemon, juiced
- kosher salt and pepper
- ⅓ cup olive oil
- 1 small head green cabbage, thinly sliced
- ½ small head purple cabbage, thinly sliced
- 1 small bunch kale, removed from stems and thinly sliced
- ½ cup finely grated parmesan cheese
- 1 tablespoon unsalted butter
- 1 cup cubed sourdough bread
- Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. You want THIN slices - ones you can almost see through! I get 3 to 4 thin slices from one chicken breast. Season the chicken all over with salt and pepper. Line a baking sheet with paper towels.
- Place the eggs in a shallow plate or bowl. Stir together the breadcrumbs and parmesan in another plate or bowl.
- Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat the entire time - if it seems to be too hot, make sure to lower it!
- Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently so the crumbs adhere.
- Add the chicken 2 to 3 pieces at a time. Cook on each side until deeply golden, about 3 to 4 minutes per side. This should cook the chicken the entire way through, but take the temperature to make sure it is 165 degrees F inside if you’re unsure. Remove each piece of chicken and place it on the paper towel-lined sheet. Repeat with remaining chicken.
- This reheats great! I store mine in foil in the fridge and reheat in the oven or air fryer until warm.
- To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor or blender and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This may make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)
- In a bowl, combine the cabbage and kale. Drizzle on a few tablespoons of the dressing and using tongs or your hands, toss well until everything is coated. Let this sit for a few minutes while you make the croutons.
- Heat the butter in a skillet over medium heat. Add the bread pieces and toss until golden, about 4 to 5 minutes. Sprinkle on a pinch of salt if you wish.
- To assemble the salad, toss the cabbage mixture with half of the parmesan. Place it on a plate, then top with the thinly sliced chicken. Add the croutons and parmesan and serve with the remaining dressing. Enjoy!
Look at that CRUNCH.