Description
Caesar salad with crispy chicken is a vibrant dish combining tender, breaded chicken with a crunchy slaw of cabbage, kale, and creamy Caesar dressing. Perfect for weeknight dinners, meal prep, or entertaining guests. Easily made gluten-free or keto-friendly.
Ingredients
For the Crispy Chicken:
– 1 lb boneless, skinless chicken breasts, thinly sliced into cutlets
– Kosher salt and black pepper, to taste
– 2 large eggs, lightly beaten
– 1½ cups seasoned breadcrumbs (or gluten-free breadcrumbs)
– ⅓ cup grated Parmesan cheese
– 3–4 tbsp olive oil
For the Caesar Slaw Dressing:
– 4 garlic cloves, minced
– 3 tbsp Greek yogurt
– 2 tbsp grated Parmesan cheese
– 1 tbsp Dijon mustard
– 2 tsp red wine vinegar
– 1 tsp anchovy paste (or Worcestershire sauce for substitution)
– Juice of ½ lemon
– Kosher salt and black pepper, to taste
– ⅓ cup olive oil
For the Slaw:
– 1 small head green cabbage, thinly sliced
– ½ small head purple cabbage, thinly sliced
– 1 small bunch kale, stems removed and thinly sliced
– ½ cup grated Parmesan cheese
For the Croutons:
– 1 tbsp unsalted butter
– 1 cup cubed sourdough bread
Instructions
- Prepare the chicken: Season chicken cutlets with salt and pepper. Place beaten eggs in one shallow bowl and mix breadcrumbs with Parmesan in another.
- Dip each chicken piece into the egg, then press into the breadcrumb mixture to coat evenly.
- Heat 1–2 tbsp olive oil in a skillet over medium heat. Add 2–3 pieces of chicken at a time and cook for 3–4 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C). Transfer to a paper towel-lined baking sheet. Repeat with remaining chicken.
- Make the dressing: In a food processor, blend garlic, yogurt, Parmesan, mustard, vinegar, anchovy paste, lemon juice, salt, and pepper. Stream in olive oil while blending until creamy. Store excess dressing in the fridge for up to 3–4 days.
- Prepare the slaw: Combine green cabbage, purple cabbage, and kale in a large bowl. Drizzle with a few tablespoons of dressing and toss well. Let sit for a few minutes to soften slightly.
- Make the croutons: Heat butter in a skillet over medium heat. Add bread cubes and toast for 4–5 minutes, stirring occasionally, until golden. Sprinkle with salt if desired.
- Toss the slaw with half the Parmesan. Plate the slaw, top with crispy chicken, croutons, and remaining Parmesan. Serve with extra dressing on the side.
Notes
– Use thin chicken cutlets for even cooking and crispier breading. Pound thicker pieces flat if needed.
– Heat oil properly before frying, this prevents sogginess and ensures a golden crust.
– Gluten-free option: Use gluten-free breadcrumbs and verify all other ingredients are GF-compliant.
– Keto-friendly option: Substitute breadcrumbs with almond flour or crushed pork rinds.
– Storage: Store components separately in airtight containers in the fridge for up to 3 days. Reheat chicken in the oven or air fryer to restore crispiness. Toss slaw with dressing just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course / Salad
- Method: Pan-Frying
- Cuisine: American / Italian-Inspired
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: ~480
- Sugar: 8g
- Sodium: 850mg (varies with seasoning - use low-sodium ingredients to reduce)
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 105mg