Crispy Chicken Caesar Slaw: The Ultimate Fusion Salad Recipe
If you’re a fan of the classic Caesar salad but also appreciate the refreshing crunch of a good coleslaw, then prepare to meet your new favorite dish: Caesar Slaw with Crispy Chicken Strips. This recipe offers the perfect marriage of these two beloved salads, elevated with the irresistible addition of succulent, crispy chicken. It’s not just a meal; it’s a culinary experience that brings together diverse textures and rich flavors, making it an absolute showstopper for your next family gathering or a delightful weeknight treat. Prepare to be the hero of the day!
The beauty of this Caesar Slaw lies in its thoughtful construction. Each component – the crispy chicken, the creamy Caesar dressing, and the vibrant slaw mixture – is prepared separately to ensure optimal flavor and texture. This method also offers flexibility, allowing you to prepare certain elements in advance and assemble everything just before serving for maximum freshness and crunch.
Crafting the Perfect Crispy Chicken Strips
Let’s dive into creating those golden, flavorful chicken strips that add a satisfying crunch and hearty protein to our Caesar Slaw. The key to truly exceptional crispy chicken is in selecting quality ingredients and following a few simple steps to achieve that perfect exterior and juicy interior.
Ingredients for Crispy Chicken Strips:
- Boneless, Skinless Chicken Breasts: We recommend using non-GMO organic chicken that is free of antibiotics. Not only is it a healthier choice, but we find it consistently yields more tender and flavorful results.
- Eggs: Lightly beaten large eggs (chilled or at room temperature) serve as the essential binding agent for our breading.
- Breadcrumbs: For the best texture and flavor, consider using homemade breadcrumbs. If you don’t have a homemade stash, your favorite store-bought variety will work just fine. For those with dietary restrictions, a good quality gluten-free breadcrumb can be substituted successfully.
- Fresh Parsley: Finely chopped fresh parsley is highly recommended over dried. Its bright, vibrant flavor and tender texture significantly enhance the breading. If dried parsley is your only option, use two teaspoons in place of two tablespoons of fresh.
- Parmesan Cheese: Freshly grated Parmesan cheese from a block of aged Parmigiano Reggiano will provide a superior, nutty flavor compared to pre-grated varieties.
- Olive Oil: Extra-virgin olive oil is our top choice for its pronounced peppery and fruity notes. As an alternative, a neutral oil like avocado oil or refined coconut oil can be used. It’s generally advisable to avoid seed oils, as they can become toxic when heated to high temperatures.
Instructions for Crispy Chicken Strips:
- Prepare the Chicken: Begin by slicing the boneless, skinless chicken breasts lengthwise. Aim for very thin cutlets, as this will ensure quick cooking and maximum crispiness. Season the chicken generously all over with salt and freshly ground black pepper. Prepare a baking sheet by lining it with paper towels; this will be used to drain excess oil from the cooked chicken.
- Set Up Breading Stations: In a shallow plate or bowl, lightly beat the eggs. In a separate shallow plate or bowl, combine the breadcrumbs, finely grated Parmesan, and chopped fresh parsley. Lightly season both the egg mixture and the breadcrumb mixture with a pinch of salt and pepper to ensure flavor throughout.
- Heat the Oil: Heat the olive oil in a large skillet over medium heat. It’s crucial to let the oil heat fully before adding the chicken to ensure a perfectly crispy crust. You’ll know it’s ready when a small pinch of breadcrumbs dropped into the oil immediately sizzles.
- Breading and Frying: Dip each chicken cutlet first into the beaten egg, ensuring it’s fully coated. Then, transfer it to the breadcrumb mixture, gently pressing to ensure the crumbs adhere well to all surfaces. Add the breaded chicken to the hot skillet, cooking in batches of 3 to 4 pieces at a time to avoid overcrowding the pan and lowering the oil temperature. Cook each side until it’s deeply golden brown and crispy, which typically takes about 3 minutes per side.
- Ensure Doneness: Given the thinness of the cutlets, the chicken should cook through completely. However, if you’re unsure, always use a digital thermometer to verify the internal temperature. It should read at least 165℉ (74℃) for safe consumption.
- Cool and Slice: Once cooked, remove each piece of chicken from the skillet and place it on the paper towel-lined baking sheet to absorb any excess oil. Repeat the frying process with the remaining chicken. When the chicken is cool enough to handle, cut each cutlet into very thin strips, preparing them for assembly in the slaw.
The Secret Weapon: Delicious Greek Yogurt Caesar Dressing
While a good store-bought Caesar dressing can save time, there’s nothing quite like the fresh, vibrant taste of a homemade dressing. This Greek yogurt-based Caesar dressing is not only incredibly flavorful but also adds a lovely creamy texture without being overly heavy. We highly recommend giving it a try – it truly elevates the entire dish.
Ingredients for Greek Yogurt Caesar Dressing:
- Fresh Garlic Cloves: Finely minced or grated to avoid unwanted chunks. A garlic press or cheese grater works perfectly for this. If you prefer a milder garlic flavor, start with just one clove.
- Plain Greek Yogurt: This provides the creamy base for the dressing. Sour cream can be used as a substitute if preferred.
- Parmesan Cheese: Again, finely grated fresh Parmesan will offer the best taste.
- Dijon Mustard: Dijon is chosen over regular mustard for its more intense, complex flavor profile, which adds a crucial acidity and brightness to the dressing.
- Red Wine Vinegar: The acidity of red wine vinegar helps to balance and enhance all the flavors in the dressing, providing a pleasant tang.
- Anchovy Paste: A key ingredient for authentic Caesar flavor. It adds a deep umami punch without making the dressing taste “fishy.” If desired, two finely minced anchovy fillets can be used in place of one teaspoon of paste.
- Lemon Juice: Freshly squeezed lemon juice is always best for its bright, zesty flavor.
- Extra-Virgin Olive Oil: We always opt for single-source EVOO from Italy. Less processing means a healthier and more delicious olive oil, contributing to the dressing’s luxurious texture.
- Salt & Freshly Ground Black Pepper: To season the dressing to perfection.
Instructions for Greek Yogurt Caesar Dressing:
- Blend Ingredients: Add the minced garlic, plain Greek yogurt, grated Parmesan, Dijon mustard, red wine vinegar, anchovy paste, and fresh lemon juice to a small food processor or blender. Process until all ingredients are thoroughly pureed and smooth.
- Emulsify with Olive Oil: With the processor or blender still running, slowly stream in the extra-virgin olive oil until a creamy, emulsified dressing forms. Taste and season with salt and freshly ground black pepper as needed.
A Quick Note on Anchovy Paste:
For those unfamiliar, anchovy paste is made from anchovy fillets that have been finely ground to a smooth, tomato-paste-like consistency, then blended with a bit of oil and salt. It’s a fantastic ingredient for adding a deep, savory flavor (umami) without tasting overtly fishy. We recommend this Non-GMO certified brand from Italy, which comes in a convenient, shelf-stable tube. Once opened, it can be stored in the refrigerator for several months, making it perfect for when you only need a small amount for a recipe.
If you prefer using jarred or canned anchovies, two finely minced anchovy fillets are equivalent to one teaspoon of anchovy paste.
Storage Tip: If you find yourself with extra dressing (a good problem to have!), it can be stored in an airtight container in the refrigerator for 3 to 4 days.
Assembling the Refreshing Caesar Slaw
Now that our crispy chicken and creamy dressing are ready, it’s time to bring together the fresh, vibrant components of the slaw. This section focuses on selecting and preparing the vegetables, ensuring a delightful mix of textures and colors.
Ingredients for the Caesar Slaw:
- Napa Cabbage: A medium head, thinly sliced with the core removed (approximately 10 ounces). Napa cabbage is prized for its tenderness and mild, slightly sweet leaves, offering a more delicate crunch than regular cabbage.
- Purple Cabbage: A wedge of purple cabbage, very thinly sliced with the core removed (about 8 ounces). Also known as red cabbage, it contributes a slightly sweeter and more peppery flavor, along with a beautiful vibrant color that adds visual appeal to the slaw.
- English Cucumbers: Two to three English cucumbers, very thinly sliced. These are often preferred for their longer, narrower shape and thinner, less bitter skin, which makes them ideal for slicing without needing to peel.
- Fresh Baby Arugula: Two cups of fresh baby arugula. We choose baby arugula over mature arugula because its leaves are smaller and more tender, and it typically has a less pronounced peppery bite, making it a harmonious addition to the slaw.
- Parmigiano Reggiano: Half a cup of freshly grated Parmigiano Reggiano. This high-quality cheese offers a superior texture and deeply nutty, savory flavor that is essential for a true Caesar experience.
- Olive Oil: Two tablespoons of olive oil, used specifically for preparing the croutons. Our preference remains extra-virgin olive oil for its rich flavor.
- Hearty Bread: Two cups of hearty bread, cut into one-inch cubes. Ciabatta or sourdough are excellent choices, as their robust texture holds up well when toasted into croutons.
Preparation for the Caesar Slaw:
- Slice the Vegetables: If you haven’t prepped your cabbages and cucumbers yet, now’s the time. For the delicate Napa cabbage, a sharp chef’s knife will allow you to achieve very thin slices. For the purple cabbage and cucumbers, a mandoline slicer can make achieving ultra-thin, uniform slices much easier. Please exercise extreme caution if using a mandoline; we’ve learned the hard way and always recommend wearing cut-resistant gloves to prevent accidents.
- Toss the Slaw: In a large bowl, combine the thinly sliced Napa cabbage, purple cabbage, English cucumbers, and fresh baby arugula. Drizzle a few generous tablespoons of the Greek yogurt Caesar dressing over the mixture. Using tongs or your hands, toss everything thoroughly until all the vegetables are evenly coated.
Customization Ideas for Your Caesar Slaw:
- For More Crunch: If you prefer a sturdier, crunchier slaw, feel free to replace the delicate Napa cabbage with regular green cabbage.
- Color Contrast with a Different Bite: If you don’t mind a slightly bitter note and are looking to change up the crunch, substitute purple cabbage with radicchio for a similar vibrant color contrast.
- Add Extra Color: For even more visual appeal and a touch of sweetness, consider adding some shredded carrots to the slaw mix.
- For Added Heartiness: To make the salad even more substantial and boost its nutritional value, replace the baby arugula with a small bunch of kale. Remember to remove the tough stems before cutting the kale into very thin slices.
While the Slaw rests, prepare the Croutons:
- Toast the Bread: Heat the olive oil in a skillet over medium heat. Add the cubed hearty bread pieces and toss them continuously until they are golden brown and perfectly crispy, which usually takes about 4 to 5 minutes. If desired, sprinkle a pinch of salt over the croutons while they are still warm. These homemade croutons will add an incredible depth of flavor and texture compared to store-bought varieties.
- Parmesan Quality Matters: For the final salad mixture, we highly recommend using freshly grated aged Parmigiano Reggiano. The nuanced flavor and melt-in-your-mouth texture are far superior to standard packaged grated Parmesan, making a noticeable difference in the overall dish.
Final Assembly and Serving
The moment has arrived to bring all these delicious components together! Assembling the Caesar Slaw right before serving ensures that the vegetables retain their crispness and the chicken stays at its peak crunchiness.
- Combine Slaw and Cheese: Just before serving, take your dressed cabbage mixture and toss it with half of the freshly grated Parmigiano Reggiano. This step incorporates the cheesy goodness directly into the slaw.
- Assemble and Serve: Transfer the dressed slaw mixture to an attractive platter or a large shallow bowl. Arrange the thinly sliced crispy chicken strips artfully over the top of the slaw. Scatter the homemade croutons and the remaining grated Parmigiano Reggiano over everything. Serve immediately, with any extra Greek yogurt Caesar dressing on the side for those who desire more. Now, sit back, relax, and enjoy the well-deserved compliments on this innovative and incredibly satisfying dish!
Caesar Slaw with Crispy Chicken Strips
Adapted from How Sweet Eats
A heartier, more satisfying version of the classic Caesar salad, featuring fresh slaw and crispy chicken.
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 Cabbage Lovers:
If you’ve enjoyed the fresh crunch of cabbage in this Caesar Slaw, you might also love exploring these other delicious recipes featuring this versatile vegetable: