If you love Caesar salad and enjoy cole slaw, this Caesar Slaw with Crispy Chicken Strips is for you. It combines the best of both—creamy, tangy Caesar flavors melded with crisp slaw textures, finished with golden, crunchy chicken strips.
You can prepare the components ahead of time and assemble the salad just before serving for maximum freshness. Below are clear, simple steps and ingredient notes to help you make this crowd-pleasing dish.
Crispy Chicken Strips
- Boneless skinless chicken breasts – Choose tender, high-quality chicken for the best flavor.
- Eggs – Lightly beaten, large eggs.
- Breadcrumbs – Use your favorite breadcrumbs; gluten-free options work well.
- Fresh parsley – Finely chopped; use two teaspoons dried if you don’t have fresh.
- Parmesan cheese – Finely grated, preferably freshly grated from a block.
- Olive oil – Extra-virgin olive oil is recommended for flavor.
- Slice chicken breasts lengthwise into very thin cutlets and season with salt and pepper.
- Line a baking sheet with paper towels for draining the cooked chicken.
- Break the eggs into a shallow bowl. In a separate bowl, mix breadcrumbs, parmesan and parsley. Lightly season both with salt and pepper.
- Heat olive oil in a large skillet over medium heat; wait until it’s hot (a pinch of breadcrumbs should sizzle).
- Dip each cutlet in egg, then press into the breadcrumb mixture so the crumbs adhere.
- Fry 3–4 pieces at a time, about 3 minutes per side, until deeply golden. Thin cutlets usually cook through; if unsure, check that the internal temperature reaches 165°F.
- Transfer cooked chicken to the paper towel-lined sheet. When cool, cut each cutlet into thin strips.
Greek Yogurt Caesar Dressing
You can use a store-bought Caesar dressing if short on time, but this homemade version is bright, tangy and worth making.
- Garlic cloves – Minced or grated; use one clove if you prefer a milder raw garlic flavor.
- Plain Greek yogurt – A tangy base; sour cream can substitute.
- Parmesan cheese – Finely grated.
- Dijon mustard – Adds acidity and depth.
- Red wine vinegar – Balances the flavors.
- Anchovy paste – Optional but traditional; 1 teaspoon paste equals about 2 minced anchovy fillets.
- Fresh lemon juice – For brightness.
- Extra-virgin olive oil – Streamed in to create a smooth, creamy dressing.
- Salt & freshly ground black pepper
- Combine garlic, yogurt, parmesan, mustard, vinegar, anchovy paste and lemon juice in a small food processor or blender and puree.
- With the blender running, stream in the olive oil until the dressing is creamy. Season to taste with salt and pepper.
- Store any extra dressing in a sealed container in the refrigerator for 3–4 days.
Assembling the Caesar Slaw
- Napa cabbage – Thinly sliced, core removed. Tender and slightly sweet.
- Purple (red) cabbage – Very thinly sliced for color and crunch.
- English cucumbers – Thinly sliced for freshness.
- Baby arugula – Adds a peppery note; use baby leaves for tenderness.
- Freshly grated Parmigiano Reggiano – For finishing the salad.
- Olive oil and hearty bread cubes – For quick skillet croutons (ciabatta or sourdough work well).
- Combine sliced Napa and purple cabbage, cucumber and baby arugula in a large bowl. Drizzle with several generous tablespoons of dressing and toss until evenly coated. Let the mixture sit while you make croutons.
- Heat olive oil in a skillet over medium heat, add bread cubes and toss until golden, about 4–5 minutes. Season with a pinch of salt if desired.
- Right before serving, toss the cabbage mixture with half the grated Parmigiano. Transfer to a platter or large bowl, top with the sliced chicken, add croutons and the remaining parmesan. Serve extra dressing on the side.
Variations and Tips
- More crunch: Swap Napa for regular green cabbage.
- Alternate color: Replace purple cabbage with radicchio for a bit of bitterness and vibrant color.
- Add color: Stir in shredded carrot.
- More heft: Use thinly sliced kale instead of arugula (remove stems first).
Assemble the salad just before serving for the best texture: crisp cabbage, creamy dressing and warm, crunchy chicken strips make this a memorable dish. Enjoy the compliments!