Description

This Caesar Slaw with Crispy Chicken recipe offers a fresh and crunchy twist on a classic Caesar salad by incorporating shredded green cabbage and carrots tossed in a creamy, tangy Caesar dressing, topped with flavorful crispy breaded chicken strips. Perfect for a satisfying lunch or light dinner, this dish combines crisp textures and rich flavors with easy-to-make components.

Ingredients

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For the Crispy Chicken

2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper, to taste
1 egg, beaten
1 cup breadcrumbs (preferably panko for extra crunch)
1 tablespoon olive oil (for frying)

For the Caesar Slaw and Dressing

4 cups shredded green cabbage
1 cup shredded carrots
1/2 cup chopped celery
1/4 cup grated Parmesan cheese
1/4 cup Caesar dressing (store-bought or homemade)
1/2 cup mayonnaise
1/4 cup Greek yogurt (optional, for tanginess)
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese (for dressing)
Salt and pepper, to taste

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Instructions

Prepare the breading mixture: In a shallow bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and pepper. This seasoned flour mixture will add flavor and help the breading stick to the chicken.
Coat the chicken breasts: Dip each chicken breast first into the flour mixture, ensuring an even coating. Then, dip into the beaten egg, followed by pressing it firmly into the breadcrumbs until fully covered. This triple-dip method will create a crispy crust when fried.
Fry the chicken: Heat the olive oil in a skillet over medium heat. Once hot, fry the breaded chicken breasts for 4-5 minutes per side or until they are golden brown and cooked through (internal temperature 165°F/75°C). Remove from skillet and let them rest for a few minutes before slicing into strips.
Prepare the Caesar dressing: In a bowl, whisk together the Caesar dressing, mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, 2 tablespoons grated Parmesan cheese, salt, and pepper. Adjust seasoning according to taste to create a creamy and tangy dressing.
Assemble the Caesar slaw: In a large mixing bowl, toss the shredded green cabbage, shredded carrots, chopped celery, and 1/4 cup grated Parmesan cheese with the prepared Caesar dressing. Mix well until all vegetables are evenly coated.
Serve: Plate the Caesar slaw and top with sliced crispy chicken strips. Serve immediately while the chicken is warm for the best texture and flavor experience.

Notes

For extra crunch, use panko breadcrumbs rather than regular breadcrumbs.
Greek yogurt in the dressing adds tanginess but can be omitted for a richer dressing.
Make sure the oil is hot enough before frying to ensure a crispy crust without absorbing too much oil.
You can substitute the chicken breasts with chicken thighs if preferred for juicier meat.
This slaw can be made ahead and stored separately from the chicken to preserve the crispiness.