This is my absolute favorite Caesar salad. A coleslaw with thin strands of cabbage and kale forms 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 crispiest slaw made from cabbage and kale, tossed in my homemade Greek Yogurt Caesar Dressing and topped with lots of parmesan, sourdough croutons and the crispiest chicken chops imaginable.
I could probably eat this every day for the rest of my life!
This salad is phenomenal. That’s all I have to say.
The base is crispy cabbage and kale, and while I shared one Kale caesar Before that, adding the cabbage is a game changer. It’s so crunchy and textured. It adds so much volume to the salad in the best possible way: more crunch, more satiety, and more staying power.
And that comes from someone who does Caesar salad with kale constant. It’s one of the most-made salads at our house!
There is something so interesting about the thinly shredded cabbage and kale.
You look at it and think, “Is that a coleslaw or is it a lettuce?!” And you’re just so happily surprised at how delicious it tastes, how incredibly crunchy it is, and how filling it is too. Of course, you can also use it as a coleslaw on sandwiches! In fact, it would probably go beautifully on my Grilled Chicken Caesar Sandwich.
Because the cabbage and kale are so hearty, leftovers work great too. Even if they have already been tossed in the dressing! This makes it a great meal prep salad or a salad to take to a work lunch the next day. Which is always a big 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 do it every day and enjoy it. But the coleslaw is so incredibly crunchy and delicious that it can be fabulous on its own. Especially with all that parmesan and crunchy sourdough croutons.
The coleslaw can also be a side dish for a dinner or party if you decide to skip the chicken. It’s really easy and delicious!
And let me just say – although my written recipe below is my favorite, don’t be intimidated by the ingredient list! If you’re in a place where making the dressing seems too overwhelming, use your favorite bottled Caesar. You can make the chicken a day ahead, or you can slice the cabbage and kale and refrigerate. Be sure to set aside 10 minutes of meal prep when making this recipe!
This will be on maaaajor repeat.
Crispy Chicken Caesar Salad
Caesar Slaw with Crispy Chicken
This is my absolute favorite Caesar salad. A coleslaw with thin strands of cabbage and kale forms the base, topped with my Greek Yogurt Caesar Dressing and the crispiest chicken cutlets. Lots of parmesan please!
crispy chicken
- 1 lb boneless, skinless chicken breast
- kosher salt and pepper
- 2 big eggs, beaten easily
- 1½ cups seasoned breadcrumbs
- â…“ Cup finely grated parmesan cheese
- 3 to 4 tablespoon olive oil
Caesar herb
- 4 Garlic cloves, chopped
- 3 tablespoon greek yogurt
- 2 tablespoon parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoon red wine vinegar
- 1 teaspoon anchovy paste
- ½ Lemon, juiced
- kosher salt and pepper
- â…“ Cup olive oil
- 1 small head of kale, thinly sliced
- ½ small head of red cabbage, thinly sliced
- 1 small bunch of kale, remove the stalks and cut into thin slices
- ½ Cup finely grated parmesan cheese
- 1 tablespoon unsalted butter
- 1 Cup diced sourdough bread
crispy chicken
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Thinly slice the chicken breasts lengthwise to create thin chicken cutlets. You want THIN slices – ones you can almost see through! I get 3 to 4 thin slices from a chicken breast. Season the chicken all over with salt and pepper. Line a baking sheet with kitchen paper.
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Place the eggs in a flat plate or bowl. Whisk together the breadcrumbs and Parmesan in another plate or bowl.
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Heat 1 to 2 tablespoons olive oil in a large skillet over medium-high heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat at all times – if it seems too hot make sure you turn it down!
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Dip each piece of chicken in the egg, then in the breadcrumbs, pressing down lightly so the crumbs stick.
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Add the chicken 2 to 3 pieces at a time. Fry on each side until deep golden, about 3 to 4 minutes per side. This should cook the chicken all the way through, but take the temperature to make sure it’s 165 degrees F on the inside if you’re not sure. Remove each piece of chicken and place on the paper towel-lined sheet. Repeat with the remaining chicken.
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That heats up great! I keep mine wrapped in foil in the fridge and heat in the oven or air fryer until warm.
Caesar herb
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To make the dressing, in a food processor or blender, combine the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper and puree. With the mixer still on, drizzle in the olive oil until a creamy dressing forms. (This may make more dressing than needed, but you can store covered in the fridge for about 3 to 4 days, stirring well before use.)
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Mix the cabbage and kale in a bowl. Drizzle a few tablespoons of the dressing on top and toss well with tongs or your hands until everything is coated. Let this rest for a few minutes while you prepare the croutons.
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Heat butter in a pan over medium heat. Add the bread pieces and toss until golden, about 4 to 5 minutes. Sprinkle a pinch of salt on top if you like.
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For the salad, mix the cabbage mixture with half the parmesan. Place on a plate and top with the thinly sliced ​​chicken. Add the croutons and Parmesan and serve with the remaining dressing. Enjoy!
Check out this CRUNCH.