Short Description

A crunchy and satisfying salad bowl featuring golden, crispy chicken cutlets paired with a creamy Caesar‑style slaw and homemade buttery croutons—bright, savory, and delicious.

Why You’ll Love This Recipe

Crispy chicken cutlets deliver satisfying crunch
Homemade Caesar dressing using Greek yogurt for tang and lightness
A mix of green cabbage, purple cabbage, and kale adds texture and color
Easy-to-make croutons bring buttery richness and contrast
Perfect as a hearty lunch, dinner, or meal-prep bowl

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crispy Chicken

1 pound boneless, skinless chicken breasts, sliced thin
Kosher salt and pepper, to taste
2 large eggs, lightly beaten
1½ cups seasoned breadcrumbs
⅓ 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
Juice of ½ lemon
Kosher salt and pepper, to taste
⅓ cup olive oil
1 small head green cabbage, thinly sliced
½ small head purple cabbage, thinly sliced
1 small bunch kale, stem removed and thinly sliced
½ cup finely grated Parmesan cheese
1 tablespoon unsalted butter
1 cup cubed sourdough bread

Directions

Crispy Chicken

Thinly slice chicken breasts lengthwise into very thin cutlets (3–4 per breast). Season each side with kosher salt and pepper.
Set up a shallow bowl with beaten eggs and another with combined breadcrumbs and Parmesan.
Heat 1 to 2 tablespoons olive oil in a large skillet over medium heat (warm the oil for 5 minutes and adjust heat to prevent burning).
Dip each cutlet in egg, then in breadcrumb mixture, pressing gently to adhere.
Cook 2–3 pieces at a time, 3–4 minutes per side, until golden and cooked through (internal temperature should reach 165 °F if uncertain).
Transfer cooked chicken to a paper towel–lined baking sheet. Continue cooking remaining chicken in the same way.

Caesar Slaw

In a food processor or blender, combine garlic, Greek yogurt, Parmesan, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, salt, and pepper. Blend until smooth.
With appliance running, slowly stream in olive oil until dressing is creamy. Store leftovers refrigerated for 3–4 days and stir before using.
In a large bowl, toss green and purple cabbage and kale together. Add several tablespoons of dressing and mix thoroughly. Let rest while preparing croutons.

Croutons

In a skillet over medium heat, melt butter.
Add sourdough cubes and sauté until golden and crisp, about 4–5 minutes. Season with a pinch of salt if desired.

Assembly

Toss the dressed cabbage-kale slaw with half of the grated Parmesan.
Plate the slaw, layer with sliced crispy chicken cutlets.
Top with croutons and the remaining Parmesan. Serve with extra dressing on the side.

Servings And Timing

Servings: Makes 4 servings
Prep Time: ~15 minutes (includes chicken slicing, slaw prep)
Cook Time: ~25 minutes (for chicken and croutons)
Total Time: ~40 minutes

Variations

Meal‑prep version: Make chicken and dressing ahead; assemble fresh before serving.
Vegetarian option: Skip chicken and add crispy tofu or roasted chickpeas.
Bread alternative: Use multigrain or gluten-free bread cubes for croutons.
Extra protein: Add hard-boiled egg slices or grilled shrimp over the slaw.
Different greens: Swap kale for spinach or romaine for milder flavor and texture.

Storage/Reheating

Storage: Store components separately: chicken in foil or airtight container (fridge up to 3 days), slaw undressed or lightly dressed, and croutons at room temp in airtight container (1 day).
Reheating: Reheat chicken in oven or air fryer until warm and crisp. Croutons can be re‑crisped briefly in oven. Dress slaw just before serving to maintain crunch.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes—thinly slice boneless, skinless thighs and follow the same breading and frying process.

2. How do I make the slaw vegan?

Use vegan mayo or non‑dairy yogurt, omit anchovy paste, and replace Parmesan with nutritional yeast.

3. Can the dressing be made ahead?

Yes—store it in an airtight container in the fridge for up to 3–4 days. Stir well before using.

4. How can I ensure chicken stays crispy after reheating?

Reheat in the oven or air fryer rather than microwave to help maintain crisp exterior.

5. Can I use kale only or omit it entirely?

Absolutely. Use all cabbage or substitute with romaine or spinach based on preference.

6. Can I use pre‑shredded cabbage?

Yes—for convenience. Just be sure to pat it dry to avoid excess moisture in the slaw.

7. Is anchovy paste essential?

It adds authentic umami depth, but you can omit it (or add a few drops of Worcestershire sauce) if preferred.

8. Can I make the salad gluten‑free?

Yes—use gluten‑free breadcrumbs and gluten‑free bread for croutons.

9. How buttery do the croutons need to be?

Just enough butter to coat the bread cubes thinly—about 1 tablespoon gives crispness and flavor without greasiness.

10. Can I scale this for a larger gathering?

Yes—multiply all components accordingly and cook chicken in batches. Dress the slaw just before serving for best texture.

Conclusion

This Caesar Slaw With Crispy Chicken offers the perfect combination of creamy, crunchy, and savory in every bite. With flavorful crisp chicken, tangy homemade Caesar slaw, and golden croutons, it’s a balanced and satisfying meal that works beautifully for lunches, casual dinners, or meal prep.

Caesar Slaw With Crispy Chicken

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Author: Ezabella
Total Time: 40 minutes
Yield: Makes 4 servings

Print Recipe

Description

A crunchy and satisfying salad bowl featuring golden, crispy chicken cutlets paired with a creamy Caesar‑style slaw and homemade buttery croutons—bright, savory, and delicious.

Instructions

Thinly slice chicken breasts lengthwise into very thin cutlets (3–4 per breast). Season each side with kosher salt and pepper.
Set up a shallow bowl with beaten eggs and another with combined breadcrumbs and Parmesan.
Heat 1 to 2 tablespoons olive oil in a large skillet over medium heat (warm the oil for 5 minutes and adjust heat to prevent burning).
Dip each cutlet in egg, then in breadcrumb mixture, pressing gently to adhere.
Cook 2–3 pieces at a time, 3–4 minutes per side, until golden and cooked through. Transfer cooked chicken to a paper towel–lined baking sheet.
In a food processor or blender, combine garlic, Greek yogurt, Parmesan, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, salt, and pepper. Blend until smooth. Slowly stream in olive oil until dressing is creamy. Store leftovers refrigerated for 3–4 days.
In a large bowl, toss green and purple cabbage and kale together. Add several tablespoons of dressing and mix thoroughly. Let rest while preparing croutons.
In a skillet over medium heat, melt butter. Add sourdough cubes and sauté until golden and crisp, about 4–5 minutes. Season with a pinch of salt if desired.
Toss the dressed cabbage-kale slaw with half of the grated Parmesan. Plate the slaw, layer with sliced crispy chicken cutlets. Top with croutons and the remaining Parmesan. Serve with extra dressing on the side.