I love a caesar salad. There is something so wonderful about the creamy, salty, tangy flavors of a good caesar dressing paired with lots of parmesan and those flavors should not be limited to a bowl of romaine lettuce.
Now, I am not hating on romaine, but sometimes I want something different and this crispy chicken caesar slaw is a fabulous twist on a classic caesar salad. With thinly pounded chicken pan fried to crisp perfection served over a bed of finely shredded cabbage and greens with lots of parmesan and crushed croutons this salad is full of all of those wonderful caesar flavors and tons of great crunchy texture. You are going to love this salad.
Let’s get started…
Begin by slicing a boneless skinless chicken breast in half horizontally and pounding the two halves nice and thin between two sheets of parchment paper.
In a shallow bowl, whisk 1/2 cup of all purpose flour with 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of italian seasoning, 1/4 teaspoon of salt and a pinch of black pepper.
In a separate shallow bowl, whisk an egg with a tablespoon of milk and a pinch of salt and black pepper.
Season the chicken with salt and black pepper and then dip the chicken into the flour mixture. Transfer the flour dipped chicken into the egg mixture and then return it into the flour mixture. Place a tablespoon of olive oil into a large skillet over medium heat and cook the chicken for 3-4 minutes on the first side and once it is golden brown flip the chicken and cook on the other side until the chicken is cooked through with an internal temperature of 165 degrees.
Once the chicken is cooked through and golden brown on both sides, transfer it onto a cooling rack and sprinkle with salt. A cooling rack will help keep the chicken crisp until you are ready to slice it up.
To make your salad, combine 2 cups of angel hair cabbage with 2 cups of finely shredded red cabbage and 2 cups of finely shredded leafy greens in a large bowl. Drizzle with your favorite caesar dressing and toss until evenly distributed.
Slice your chicken into thin strips, divide the caesar slaw between two plates or salad bowls and top with the chicken. If you feel that you were not generous enough with the parmesan, add more and then grab a handful of croutons and crush them over each salad.
If you are unfamiliar with crushing croutons, I am so excited for you to try. I LOVE croutons, but when I use store bought ones, sometimes they are too tough. When you crush them up a bit, it not only makes them a bit smaller and easier to handle, but it spreads a beautifully thin layer of crispiness to the entire salad. Its great and I would not be one bit surprised if you start crushing your croutons from now on…
If you are interested in making your own caesar dressing, my creamy caesar is absolutely fabulous and I would love for you to give it a try. If you prefer a quicker option, I love Ken’s caesar dressing! However you dress this salad, I am quite confident that you are going to love this unique and crunchy spin on the classic caesar salad.
Crispy Chicken Caesar Slaw
Ingredients
- a large boneless skinless chicken breast, halved and pounded thin
- 1/2 cup of all purpose flour
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of italian seasoning
- 1/4 teaspoon of salt
- a pinch of black pepper
- 1 large egg
- 1 tablespoon of milk
- 1 tablespoon of olive oil
- 2 cups of angel hair cabbage
- 2 cups of red cabbage, finely shredded
- 2 cups of leafy greens, finely shredded
- 1/4 cup of creamy caesar dressing
- 1/2 cup of parmesan, finely shredded
- 1/4 cup of croutons, crushed
Instructions
- Slice a boneless skinless chicken breast in half horizontally and pounding the two halves nice and thin between two sheets of parchment paper and then season with salt and black pepper
- In a shallow bowl, whisk 1/2 cup of all purpose flour with 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of italian seasoning, 1/4 teaspoon of salt and a pinch of black pepper
- In a separate shallow bowl, whisk an egg with a tablespoon of milk and a pinch of salt and black pepper
- Dip the chicken into the flour mixture then the egg mixture and then back into the flour mixture
- Add a tablespoon of olive oil in a large skillet over medium heat
- Once the oil is warm, add the chicken and cook for 3-4 minutes on the first side and once it is golden brown, carefully flip the chicken and cook until cooked through and golden brown on both sides
- Transfer the chicken onto a cooling rack and season with salt
- In a large bowl, combine 2 cups of angel hair cabbage with 2 cups of finely shredded red cabbage and 2 cups of finely shredded leafy greens
- Drizzle with a few tablespoons of caesar dressing and toss to evenly distribute. Add additional dressing, if preferred
- Add 1/2 cup of finely shredded parmesan and divide between two plates or bowls
- Slice the chicken and add to the salads
- Top with crushed croutons and enjoy!
