If you love a good Caesar salad and happen to be a fan of cole slaw, this Caesar Slaw with Crispy Chicken Strips is for you.
It really is the perfect blend of the two with the crispy chicken added as a delicious bonus of flavor and texture. Present this at your next family gathering and you’ll be the hero of the day.
The components of this dish are made separately then all put together just before serving.
Let’s get started on the Crispy Chicken Strips…
- Boneless skinless chicken breasts – I prefer non-GMO organic chicken that is free of antibiotics. I find that it is more tender and flavorful.
- Eggs – Lightly beaten. Large eggs (chilled or at room temperature) will work in this recipe.
- Breadcrumbs – I always grab some from my homemade stash. You could easily use your favorite gluten-free variety, if need be.
- Fresh parsley – Finely chopped. Fresh parsley is recommended over dried. It generally has a brighter, more vibrant flavor with a more tender texture. If you only have dried parsley, use two teaspoons in place of the two tablespoons of fresh.
- Parmesan cheese – Finely grated. Whenever possible, I grate my own from a block of aged Parmigiano Reggiano.
- Olive oil – My preference is always extra-virgin olive oil. It adds a pronounced peppery fruity flavor. As an alternative, you could use any neutral oil such as avocado oil or refined coconut oil. It’s advisable to avoid seed oils since they can be toxic when heated.
- Slice the chicken breasts lengthwise to make very thin chicken cutlets.
- Season the chicken all over with salt & pepper.
- Line a baking sheet with paper towels.
- Break the eggs into a shallow plate or bowl.
- In a separate plate or bowl, combine the breadcrumbs, parmesan & parsley.
- Lightly season both the eggs and breadcrumb mixture with salt & pepper.
- Heat the olive oil in a large skillet over medium heat.
- Be sure to give the oil a few minutes to fully heat before adding the chicken.
- You’ll know it’s ready if you drop a pinch of bread crumbs and the oil immediately sizzles.
- Dip each chicken cutlet into the egg to fully coat, then into the breadcrumb mixture, pressing gently so the crumbs adhere.
- Add the chicken to the skillet, 3 to 4 pieces at a time.
- Cook on each side until deeply golden, about 3 minutes per side.
- Since the cutlets are thin, this should cook the chicken the entire way through.
- If not certain, measure the internal temperature with a digital thermometer.
- It should display a reading of at least 165℉.
- Remove each piece of chicken and place it on the paper towel-lined sheet.
- Repeat with remaining chicken.
- When cool enough to handle, cut each cutlet into very thin strips.
Let’s work on the delicious dressing for your Caesar Slaw with Crispy Chicken Strips…
If you’re pressed for time, feel free to use your favorite prepared caesar dressing. But this one is really good. Totally worth a try.
- Fresh garlic cloves – Finely minced. To avoid unwanted chunks, use your garlic press or cheese grater.
- Plain greek yogurt – Sour cream can be used as a substitute.
- Parmesan cheese – Finely grated.
- Dijon mustard – Dijon is preferred over regular mustard for its more intense complex flavor profile. Adds acidity and brightness to the dressing.
- Red wine vinegar – The acidity of wine vinegar helps to balance and enhance the flavors.
- Anchovy paste – If desired, finely minced anchovy filets can be used.
- Lemon juice – Freshly squeezed is always best.
- Extra-virgin olive oil – My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
- Salt & freshly ground black pepper
- Add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste & lemon juice to a small food processor or blender.
- If you don’t like the raw garlic flavor to be too strong, use just one clove.
- Process until pureed.
- With the processor or blender still on, stream in the olive oil until a creamy dressing forms.
- Season to taste with salt & pepper.
A quick note on the anchovy paste…
If you have extra dressing, it can be stored in the refrigerator in a sealed container for 3 to 4 days.
Time to gather up the ingredients for your Caesar Slaw with Crispy Chicken Strips.
- Napa cabbage – Thinly sliced with core removed. Napa cabbage is more tender than regular cabbage, with mild and slightly sweet leaves.
- Purple cabbage – Very thinly sliced with core removed. Also referred to as red cabbage, purple cabbage tends to have a slightly sweeter and more peppery flavor compared to green cabbage. Its vibrant color adds a lovely contrast to the slaw mixture.
- English cucumbers – Very thinly sliced. English cucumbers, also known as seedless or burpless cucumbers, are generally longer and more narrow than regular cucumbers. Also, they have a thinner, less bitter skin which tends to be more desirable.
- Fresh baby arugula – Preferred over mature arugula. Baby arugula is picked when the leaves are still small and tender and baby arugula tends to have a less pronounced peppery bite than mature arugula, which has large, full-size leaves.
- Parmigiana Reggiano – Freshly grated.
- Olive oil – My preference is always extra-virgin olive oil. It adds a pronounced peppery fruity flavor. As an alternative, you could use any neutral oil such as avocado oil or refined coconut oil. It’s advisable to avoid seed oils since they can be toxic when heated.
- Hearty bread – Cut into one-inch cubes. Ciabatta or sourdough would be good choices.
- If you haven’t prepped your cabbages and cucumber yet, now’s the time.
- The Napa cabbage is very delicate – thinly slice it with a sharp chef knife.
- For the purple cabbage and cucumbers, you’ll have an easy time achieving very thin slices with a mandoline slicer. Please be careful if using a mandoline. I’ve learned the hard way to always wear these awesome gloves to avoid a mishap.
- In a large bowl, combine the sliced cabbages, sliced cucumber and baby arugula. Drizzle on a few generous tablespoons of the dressing.
- Using tongs or your hands, toss well until everything is coated.
A few ideas for customizing your Caesar Slaw with Crispy Chicken Strips…
- The Napa cabbage is very delicate. If you prefer more crunch, use regular green cabbage instead.
- If you don’t mind giving up some crunch, replace the purple cabbage with radicchio. You’ll still have the awesome contrast in color.
- Looking for added color? Throw in some shredded carrot.
- For even more heartiness, replace the arugula with a small bunch of kale. Be sure to remove the stems before cutting it into very thin slices.
Allow the cabbage mixture to sit while you prepare the croutons.
- Heat the olive oil 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 desired.
- For the final salad mixture, I highly recommend using freshly grated aged Parmigiana Reggiano.
- The texture and flavor is far superior to the standard packaged grated parmesan.
- Right before serving, assemble the salad.
- Toss the cabbage mixture with half of the grated parmesan.
- Transfer to a platter or large shallow bowl.
- Top with the thinly sliced chicken.
- Add the croutons and remaining parmesan.
- Serve with the extra dressing on the side.
- Sit back and enjoy the compliments.
caesar slaw with crispy chicken strips
Adapted from How Sweet Eats
Heartier version of the classic Caesar salad
Ingredients
For the Crispy Chicken Strips
- 16 ounces boneless skinless chicken breasts
- salt & freshly ground black pepper
- 2 large eggs, lightly beaten
- 1 1/2 cups breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 1/3 cup finely grated parmesan cheese
- 4 tablespoons olive oil, plus more if needed
For the Greek Yogurt Caesar Dressing
- 1 to 2 garlic cloves, minced or grated
- 3 tablespoons plain greek yogurt
- 2 tablespoons grated parmesan cheese
- 1 tablespoon dijon mustard
- 2 tablespoons red wine vinegar
- 1 teaspoon anchovy paste (or 2 anchovy fillets, finely minced)
- 3 teaspoons fresh lemon juice
- 1/3 cup extra virgin olive oil
- salt & freshly ground black pepper
For the Caesar Slaw
- medium head Napa cabbage, thinly sliced & core removed (about 10 ounces)
- wedge purple cabbage, very thinly sliced & core removed (about 8 ounces)
- 2 to 3 English cucumbers, very thinly sliced
- 2 cups fresh baby arugula
- 1/2 cup freshly grated Parmigiana Reggiano
- 2 tablespoons olive oil
- 2 cups ciabatta or sourdough bread, cut into 1" cubes
Instructions
For the Crispy Chicken Strips
-
Slice the chicken breasts lengthwise to make very thin chicken cutlets. Season the chicken all over with salt & pepper. Line a baking sheet with paper towels.
-
Break the eggs into a shallow plate or bowl. In a separate plate or bowl, combine the breadcrumbs, parmesan & parsley. Lightly season both the eggs and breadcrumb mixture with salt & pepper.
Heat the olive oil in a large skillet over medium heat. Be sure to give the oil a few minutes to fully heat before adding the chicken. You'll know it's ready if you drop a pinch of bread crumbs and the oil immediately sizzles.
-
Dip each chicken cutlet into the egg to fully coat, then into the breadcrumb mixture, pressing gently so the crumbs adhere. Add the chicken to the skillet, 3 to 4 pieces at a time. Cook on each side until deeply golden, about 3 minutes per side.
Since the cutlets are thin, this should cook the chicken the entire way through. If you're not certain you can measure the internal temperature with a digital thermometer to be sure that it is 165℉.
-
Remove each piece of chicken and place it on the paper towel-lined sheet. Repeat with remaining chicken. When cool enough to handle, cut each cutlet into very thin strips.
For the Greek Yogurt Caesar Dressing
-
Add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste & lemon juice to a small food processor or blender. Process until pureed. With the processor or blender still on, stream in the olive oil until a creamy dressing forms. Season to taste with salt & pepper.
If you have extra dressing, it can be stored in the refrigerator in a sealed container for 3 to 4 days.
For the Caesar Slaw
-
In a large bowl, combine the sliced cabbages, sliced cucumber and baby arugula. Drizzle on a few generous tablespoons of the dressing and using tongs or your hands, toss well until everything is coated. Allow the cabbage mixture to sit while you prepare the croutons.
-
Heat the olive oil 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 desired.
-
Right before serving, assemble the salad. Toss the cabbage mixture with half of the grated parmesan. Transfer to a platter or large shallow bowl. Top with the thinly sliced chicken. Add the croutons and remaining parmesan. Serve with the extra dressing on the side.
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More ideas for the cabbage lovers…
