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Caesar Slaw with Crispy Chicken Recipe
Ben Carraoli

Caesar Slaw with Crispy Chicken Recipe

I made this Caesar Slaw with Crispy Chicken on a day when I wanted something fresh but still comforting. I love Caesar salad, but turning it into a crunchy slaw made it feel brand new. The crispy chicken adds that satisfying bite that makes the dish filling enough for a full meal. When I tossed everything together, the balance of creamy dressing, crunchy greens, and golden chicken felt just right.
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Romaine lettuce – 3 cups thinly sliced. Romaine gives classic Caesar flavor and stays crisp.
  • Green cabbage – 2 cups finely shredded. Adds crunch and makes the salad a slaw.
  • Chicken breasts – 2 medium boneless and skinless. Pound evenly for juicy cooking.
  • All-purpose flour – ½ cup. Helps the coating stick to the chicken.
  • Eggs – 2 large beaten. Acts as the glue for the breadcrumb coating.
  • Panko breadcrumbs – 1½ cups. Creates extra crunch compared to regular breadcrumbs.
  • Parmesan cheese – ½ cup freshly grated. Freshly grated melts better and tastes sharper.
  • Garlic powder – 1 teaspoon. Adds flavor without burning like fresh garlic.
  • Salt – 1 teaspoon or to taste. Seasons every layer.
  • Black pepper – ½ teaspoon. Gives gentle heat and depth.
  • Olive oil – for frying or baking. Use good-quality oil for better flavor.
  • Caesar dressing – ½ to ¾ cup homemade or store-bought. Thick, creamy dressing works best.
  • Lemon juice – 1 tablespoon. Brightens the overall flavor.
  • Croutons – 1 cup optional. Adds another layer of crunch if desired.

Method
 

  1. Start by slicing the romaine lettuce and shredding the cabbage as thin as possible. I like to mix them in a large bowl so they’re evenly distributed. This combination gives you both the classic Caesar feel and the crunch of slaw. Set the bowl aside so the greens stay fresh while you work on the chicken.
  2. In one bowl, add flour, salt, pepper, and garlic powder and mix well. In a second bowl, beat the eggs until smooth. In a third bowl, combine panko breadcrumbs with grated parmesan. This three-step setup ensures the chicken gets a thick, crispy coating that sticks well.
  3. Dip each chicken breast first into the flour mixture, then into the egg, and finally into the panko mixture. Press the breadcrumbs gently so they adhere properly. Let the breaded chicken rest for a few minutes; this helps the coating stay intact during cooking.
  4. Heat olive oil in a large skillet over medium heat. Cook the chicken for about 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and let it rest for a few minutes before slicing. Resting keeps the chicken juicy.
  5. Add Caesar dressing and lemon juice to the bowl of greens. Toss gently until everything is lightly coated. I prefer not to overdress, so start with less and add more if needed. The slaw should look glossy, not soggy.
  6. Slice the crispy chicken into strips and place them over the slaw. Finish with croutons and extra parmesan if desired. Serve immediately while the chicken is still warm and crunchy.

Notes

  • I always slice the cabbage extra thin because it makes the slaw easier to eat.
  • I’ve learned not to overdress the salad; I add more dressing only after tasting.
  • Letting the chicken rest before slicing keeps it juicy and tender.
  • I sometimes warm the plates slightly so the chicken stays crispy longer.