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Caesar Slaw with Crispy Chicken

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This Caesar slaw combines crispy, golden chicken with a tangy, creamy slaw for a fresh and hearty meal. A perfect blend of textures and flavors that will keep you coming back for more.

Ingredients

Scale

For the Crispy Chicken:

  • 1 lb boneless, skinless chicken breasts
  • Kosher salt and black pepper, to taste
  • 2 large eggs, lightly beaten
  • 1 1/2 cups seasoned breadcrumbs
  • 1/3 cup finely grated Parmesan cheese
  • 3–4 tbsp olive oil

For the Caesar Slaw Dressing:

  • 4 cloves garlic, minced
  • 3 tbsp Greek yogurt
  • 2 tbsp Parmesan cheese
  • 1 tbsp Dijon mustard
  • 2 tsp red wine vinegar
  • 1 tsp anchovy paste
  • Juice of 1/2 lemon
  • Kosher salt and black pepper, to taste
  • 1/3 cup olive oil

For the Slaw:

  • 1 small head green cabbage, thinly sliced
  • 1/2 small head purple cabbage, thinly sliced
  • 1 small bunch kale, stems removed, thinly sliced
  • 1/2 cup finely grated Parmesan cheese

For the Croutons:

  • 1 tbsp unsalted butter
  • 1 cup sourdough bread, cubed
  • Pinch of salt (optional)

Instructions

  • Prepare the Crispy Chicken:
    Thinly slice the chicken breasts lengthwise into thin cutlets (3-4 slices per breast). Season with salt and pepper.
    Place the eggs in one shallow bowl and the breadcrumbs mixed with Parmesan in another.
    Heat 1-2 tbsp olive oil in a large skillet over medium heat for 5 minutes.
    Dip each chicken piece into the egg, then into the breadcrumb mixture, pressing gently to adhere.
    Cook 2-3 pieces at a time in the skillet for 3-4 minutes per side, until golden and the internal temperature reaches 165°F.
    Transfer cooked chicken to a paper towel-lined sheet. Repeat with remaining chicken.
  • Make the Caesar Slaw Dressing:
    In a blender or food processor, combine garlic, yogurt, Parmesan, mustard, vinegar, anchovy paste, lemon juice, salt, and pepper.
    Blend until smooth. With the blender running, stream in olive oil until the dressing emulsifies.
    Store any extra dressing in the fridge for 3-4 days. Stir before using.
  • Toss the Slaw:
    In a large bowl, combine green cabbage, purple cabbage, and kale.
    Drizzle a few tablespoons of the Caesar dressing over the slaw and toss well to coat. Let sit for a few minutes to absorb flavors.
  • Make the Croutons:
    Heat butter in a skillet over medium heat.
    Add the cubed sourdough bread and toss until golden and crispy (4-5 minutes). Sprinkle with salt, if desired.
  • Assemble the Salad:
    Toss the slaw with half of the Parmesan cheese.
    Plate the slaw and top with slices of the crispy chicken.
    Add the croutons and the remaining Parmesan.

Notes

  • Make-ahead Tip: You can prepare the slaw and dressing ahead of time. Store them separately in the fridge and toss together just before serving.
  • Spicy Option: Add a pinch of red pepper flakes to the dressing for a bit of heat.

Nutrition

Find it online: https://deliceflash.com/caesar-slaw-with-crispy-chicken/