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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!
5 from 10 votes
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crispy chicken

  • 1 pound boneless, skinless chicken breasts
  • kosher salt and pepper
  • 2 large eggs, lightly beaten
  • 1 ½ cups seasoned breadcrumbs
  • cup finely grated parmesan cheese
  • 3 to 4 tablespoons olive oil

caesar slaw

  • 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
  • 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


crispy chicken

  • 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.

caesar slaw

  • 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!

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