This is my all-time favorite Caesar salad: a slaw-like bowl of thinly shredded cabbage and kale tossed in a tangy Greek yogurt Caesar dressing, finished with plenty of Parmesan and ultra-crispy chicken cutlets.
This is a salad you need to try ASAP!
The base is an irresistible crunch of thinly shredded cabbage and tender kale, coated in a creamy Greek yogurt Caesar dressing. Add heaps of Parmesan, buttery sourdough croutons, and the crispiest pan-fried chicken cutlets you can imagine for maximum texture and flavor.
I could probably eat this every day.
This salad is phenomenal.
The combination of cabbage and kale is a game changer. While a kale Caesar is wonderful on its own, adding thinly sliced cabbage brings a snappy, slaw-like crunch and extra bulk that makes the salad more satisfying and longer-lasting. It adds texture, bite and a pleasant chew that keeps every forkful interesting.
I make the kale Caesar constantly, and this cabbage-kale version quickly became one of the most-requested salads at home.
There’s something fun about the ribbon-thin cabbage and kale: you glance at it and wonder if it’s a slaw or a salad, and then you take a bite and realize it’s both. It’s crunchy, bright, and surprisingly filling. You can also use this slaw as a sandwich topping — it would be delicious on a grilled chicken Caesar sandwich.
Because cabbage and kale are sturdy greens, leftovers hold up well — even after being dressed. That makes this an ideal meal-prep salad or a reliable lunch to grab for work the next day.
My favorite thing about this recipe? The chicken is optional. The slaw on its own — with Parmesan and crunchy sourdough croutons — is utterly satisfying as a side or main. If you want to skip the chicken, it still shines at dinner or as a party dish.
Don’t be intimidated by the ingredient list. If making the dressing from scratch feels like too much, use a favorite bottled Caesar. You can prep the chicken in advance, or slice the cabbage and kale and store them in the fridge for quick assembly. A quick 10-minute prep goes a long way.
This one will be on major repeat.
Crispy Chicken Caesar Salad
Caesar Slaw with Crispy Chicken
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Ingredients
Crispy chicken
- 1 pound boneless, skinless chicken breasts
- kosher salt and pepper
- 2 large eggs, lightly beaten
- 1 ½ cups seasoned breadcrumbs
- ⅓ cup finely grated Parmesan cheese
- 3 to 4 tablespoons olive oil
Caesar slaw
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons Parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- ½ lemon, juiced
- kosher salt and pepper
- ⅓ cup olive oil
- 1 small head green cabbage, thinly sliced
- ½ small head purple cabbage, thinly sliced
- 1 small bunch kale, removed from stems and thinly sliced
- ½ cup finely grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 cup cubed sourdough bread
Instructions
Crispy chicken
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Thinly slice chicken breasts lengthwise into very thin cutlets. Season both sides with kosher salt and pepper. Prepare a baking sheet lined with paper towels for draining.
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Place beaten eggs in a shallow bowl. Combine the seasoned breadcrumbs and grated Parmesan in another shallow dish.
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Heat 1 to 2 tablespoons olive oil in a large skillet over medium heat until hot but not smoking. Maintain medium heat while cooking so the crust browns without burning.
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Dip each cutlet into the egg, then press into the breadcrumb mixture to coat evenly.
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Cook 2–3 cutlets at a time, about 3–4 minutes per side, until deeply golden and cooked through (internal temperature 165°F / 74°C). Transfer to the paper towel-lined sheet and repeat with remaining chicken.
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Leftover cutlets reheat well in the oven or air fryer; store wrapped in foil in the refrigerator.
Caesar slaw
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To make the dressing, combine garlic, Greek yogurt, Parmesan, Dijon, red wine vinegar, anchovy paste, lemon juice, salt and pepper in a blender or food processor. Puree, then stream in olive oil with the machine running until the dressing is smooth and creamy. This makes extra dressing that will keep airtight in the fridge for 3–4 days; stir before using.
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In a large bowl, combine the green and purple cabbage with the sliced kale. Toss with a few tablespoons of dressing, using tongs or your hands to coat evenly. Let rest a few minutes while you make croutons.
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Melt the butter in a skillet over medium heat. Add the sourdough cubes and toss until golden and crisp, about 4–5 minutes. Season lightly with salt if desired.
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To assemble, toss the cabbage-kale mixture with half the Parmesan. Arrange on plates, top with sliced chicken, add croutons and extra Parmesan, and serve with remaining dressing on the side. Enjoy!
Did you make this recipe?
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Look at that CRUNCH.