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Caesar Slaw with Crispy Chicken Strips

caesar slaw with crispy chicken strips

Adapted from How Sweet Eats

Heartier version of the classic Caesar salad

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 to 6 servings
Author Rosemary Stelmach

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

  1. 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.

  2. 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.

  3. 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℉.

  4. 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

  1. 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

  1. 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.

  2. 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.

  3. 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.