Caesar Slaw with Crispy Chicken Recipe

Let me tell you, this isn’t just any salad. This Caesar Slaw with Crispy Chicken has become a staple in our household, a dish that’s requested at every potluck, family gathering, and even just a regular Tuesday night. It’s the perfect balance of creamy, crunchy, and savory, transforming the classic Caesar salad into something unexpectedly vibrant and satisfying. My kids, who are notoriously picky eaters when it comes to greens, devour this slaw! The thinly sliced cabbage and kale provide a delightful texture, unlike the sometimes-overwhelming romaine lettuce. And the crispy chicken? Oh, the crispy chicken! It’s golden, perfectly seasoned, and adds a protein punch that makes this salad a complete meal. The homemade Greek yogurt Caesar dressing is lighter yet richer in flavor than traditional versions, and the sourdough croutons add that irresistible crunch. Trust me, once you try this Caesar Slaw with Crispy Chicken, you’ll understand why it’s become our family’s all-time favorite – and why I’m so excited to share it with you. Get ready to experience Caesar salad in a whole new, delicious way!

Ingredients

This recipe is thoughtfully divided into two key components: the crispy chicken and the vibrant Caesar slaw, each with its own set of fresh and flavorful ingredients. Let’s break down exactly what you’ll need to create this culinary masterpiece.

For the Crispy Chicken:

• 1 pound boneless, skinless chicken breasts: The foundation of our protein-packed topping. Opt for good quality chicken breasts for the best flavor and texture. We’ll be transforming these into thin, crispy cutlets that are simply irresistible.
• Kosher salt and pepper: Essential for seasoning the chicken. Kosher salt is preferred by many chefs for its clean taste and ease of use, but sea salt or regular table salt will also work. Freshly ground black pepper is always recommended for the best aroma and flavor.
• 2 large eggs, lightly beaten: These act as the binding agent, helping the breadcrumbs adhere to the chicken. Ensure your eggs are fresh for optimal results.
• 1 ½ cups seasoned breadcrumbs: The secret to our crispy coating! Seasoned breadcrumbs provide a wonderful depth of flavor. You can use store-bought seasoned breadcrumbs or make your own by adding Italian seasoning, garlic powder, and onion powder to plain breadcrumbs. Panko breadcrumbs can also be used for extra crispiness.
• ⅓ cup finely grated parmesan cheese: This adds a salty, umami-rich flavor to the breadcrumb coating, enhancing the overall taste of the chicken. Freshly grated parmesan is always superior in flavor compared to pre-grated.
• 3 to 4 tablespoons olive oil: For cooking the chicken to golden perfection. Use a good quality olive oil; extra virgin olive oil is great for flavor, but regular olive oil is also suitable for frying as it has a higher smoke point.

For the Caesar Slaw:

• 4 garlic cloves, minced: Garlic is the aromatic backbone of our Caesar dressing. Freshly minced garlic is crucial for that pungent, garlicky kick. If you’re sensitive to raw garlic, you can roast the garlic cloves beforehand for a milder flavor.
• 3 tablespoons greek yogurt: Our healthier and tangier alternative to mayonnaise in traditional Caesar dressing. Full-fat Greek yogurt will provide the richest and creamiest texture, but you can also use low-fat or non-fat yogurt to reduce calories.
• 2 tablespoons parmesan cheese: Adding another layer of cheesy, savory goodness to the dressing, complementing the parmesan in the crispy chicken. Again, freshly grated is best!
• 1 tablespoon Dijon mustard: Dijon mustard provides a sharp, tangy bite that balances the creamy yogurt and rich parmesan. It also acts as an emulsifier, helping to bind the dressing ingredients together.
• 2 teaspoons red wine vinegar: Adding acidity and brightness to the dressing. Red wine vinegar has a slightly bolder flavor than white wine vinegar, but you can substitute with white wine vinegar or even apple cider vinegar if needed.
• 1 teaspoon anchovy paste: The secret ingredient that gives authentic Caesar dressing its signature umami flavor. Don’t be intimidated by anchovies! Anchovy paste blends seamlessly into the dressing and provides a depth of flavor that’s hard to replicate. If you are strictly vegetarian, you can omit this, but the flavor profile will be slightly different. Some vegetarian alternatives include capers or nutritional yeast for a savory depth.
• ½ lemon, juiced: Fresh lemon juice is essential for brightness and acidity, cutting through the richness of the dressing and slaw. Freshly squeezed lemon juice is always preferred over bottled.
• Kosher salt and pepper: To season the dressing and slaw to perfection. Taste and adjust seasoning as needed.
• ⅓ cup olive oil: The emulsifier that brings the dressing together, creating a creamy and luscious texture. Use a good quality olive oil for the best flavor.
• 1 small head green cabbage, thinly sliced: The base of our slaw, providing a crisp and refreshing texture. Look for a firm head of green cabbage.
• ½ small head purple cabbage, thinly sliced: Adding color, slightly different flavor notes, and extra nutrients to our slaw. Purple cabbage is also slightly milder in flavor than green cabbage.
• 1 small bunch kale, removed from stems and thinly sliced: Kale adds a hearty texture and nutritional boost to the slaw. Make sure to remove the tough stems and massage the kale with a bit of dressing to tenderize it slightly if you prefer a softer texture.
• ½ cup finely grated parmesan cheese: For tossing with the slaw and sprinkling on top, adding cheesy deliciousness throughout the salad.
• 1 tablespoon unsalted butter: For making the golden, buttery croutons. Unsalted butter allows you to control the salt level.
• 1 cup cubed sourdough bread: Sourdough bread is perfect for croutons due to its sturdy texture and slightly tangy flavor. Day-old sourdough works best. You can also use other types of crusty bread like baguette or ciabatta.

Instructions

Now, let’s dive into the step-by-step instructions for creating this incredible Caesar Slaw with Crispy Chicken. We’ll tackle the crispy chicken first, followed by the Caesar slaw and finally, how to assemble this mouthwatering dish.

Crispy Chicken

1. Prepare the Chicken Cutlets: Begin by thinly slicing the chicken breasts lengthwise. This is a crucial step for achieving crispy and evenly cooked chicken. Aim for thin slices, almost see-through, as mentioned. This ensures quick cooking and maximum crispiness. You should get about 3 to 4 thin cutlets from each chicken breast. Once sliced, season the chicken cutlets generously on both sides with kosher salt and pepper. Don’t be shy with the seasoning! This is your base flavor.
2. Set up Breading Stations: Line a baking sheet with paper towels. This will be where you place the cooked chicken to drain excess oil and maintain crispiness. Prepare your breading stations: In a shallow plate or bowl, lightly beat the two large eggs. In another plate or bowl, combine the seasoned breadcrumbs and finely grated parmesan cheese. Mix these together thoroughly so the parmesan is evenly distributed throughout the breadcrumbs.
3. Heat the Olive Oil: Place a large skillet (cast iron or non-stick works well) over medium heat. Add 1 to 2 tablespoons of olive oil. This might seem like a small amount, but we’ll be adding more as needed. The key is to heat the oil properly. Let it heat for about 5 minutes before adding the chicken. You’ll know it’s ready when a breadcrumb flicked into the oil sizzles gently. Watch the heat carefully throughout the cooking process. If the oil starts smoking or the breadcrumbs are browning too quickly, lower the heat immediately. Maintaining medium heat is crucial for even cooking and preventing burning.
4. Bread the Chicken: Now for the fun part – breading the chicken! Take each chicken cutlet and dip it first into the beaten egg, ensuring it’s fully coated. Let any excess egg drip off, then immediately transfer it to the breadcrumb mixture. Press gently but firmly to ensure the breadcrumbs adhere well to both sides of the chicken. A good breading job is key for crispy chicken!
5. Cook the Chicken: Carefully add the breaded chicken cutlets to the hot skillet, working in batches of 2 to 3 pieces at a time to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy chicken. Cook for about 3 to 4 minutes per side, or until deeply golden brown and cooked through. The exact cooking time will depend on the thickness of your cutlets and the heat of your pan. To be absolutely sure the chicken is cooked through, use a meat thermometer to check the internal temperature. It should reach 165 degrees F (74 degrees C).
6. Drain and Repeat: Once cooked, immediately remove each piece of crispy chicken from the skillet and place it on the paper towel-lined baking sheet to drain excess oil. This step is essential for maintaining maximum crispiness. Repeat the breading and cooking process with the remaining chicken, adding more olive oil to the skillet as needed to keep it lightly oiled.
7. Reheating Tip: This crispy chicken reheats remarkably well! If you’re making it ahead of time, store the cooked chicken in foil in the refrigerator. To reheat, you can use an oven or air fryer until warmed through and crispy again. An air fryer is particularly effective for reheating crispy foods.

Caesar Slaw

1. Make the Caesar Dressing: This homemade dressing is what elevates this slaw to another level. In a food processor or blender, combine the minced garlic, Greek yogurt, parmesan cheese, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, kosher salt, and pepper. Blend until completely smooth and pureed. With the processor or blender still running, slowly stream in the olive oil in a thin, steady stream. This gradual addition of oil while blending is crucial for emulsifying the dressing, creating that creamy, luscious texture. Continue blending until the dressing is thick and creamy. Taste and adjust seasoning as needed. You might find you prefer a bit more lemon juice, salt, or pepper. This recipe makes a generous amount of dressing, which is intentional. You can store any leftover dressing in a sealed container in the refrigerator for about 3 to 4 days. Remember to stir it well before each use as it might separate slightly upon standing.
2. Prepare the Slaw Base: In a large bowl, combine the thinly sliced green cabbage, purple cabbage, and kale. The combination of cabbages and kale provides a wonderful mix of textures and flavors.
3. Dress the Slaw (Partially): Drizzle a few tablespoons of the prepared Caesar dressing over the cabbage and kale mixture. Using tongs or your clean hands, toss everything together thoroughly until the vegetables are lightly coated with dressing. Don’t overdress at this stage! We just want to lightly coat the slaw to allow the flavors to meld and the kale to soften slightly. Let the dressed slaw sit for a few minutes while you prepare the croutons. This brief resting period allows the dressing to slightly tenderize the kale and cabbage, enhancing the overall texture of the slaw.
4. Make the Sourdough Croutons: While the slaw is resting, let’s make those irresistible sourdough croutons. Heat the unsalted butter in a skillet over medium heat until melted and lightly sizzling. Add the cubed sourdough bread to the skillet and toss to coat the bread cubes in the melted butter. Continue to toss and cook the bread cubes until they are golden brown and crispy on all sides, about 4 to 5 minutes. Keep a close eye on them to prevent burning. Once golden, sprinkle the croutons with a pinch of salt (if desired) while they are still hot. Set aside to cool slightly. The buttery, crispy croutons are a key textural element of this salad.

Assemble the Caesar Slaw with Crispy Chicken

1. Final Slaw Toss: Toss the cabbage and kale mixture with half of the finely grated parmesan cheese. This adds a cheesy layer to the slaw base.
2. Plate and Top: Arrange the dressed slaw mixture on plates or a serving platter. Top the slaw generously with the thinly sliced crispy chicken cutlets.
3. Garnish and Serve: Scatter the golden sourdough croutons over the chicken and slaw. Finally, sprinkle the remaining parmesan cheese over the entire salad. Serve immediately with the remaining Caesar dressing on the side, allowing everyone to add more dressing to their liking. Enjoy this incredible Caesar Slaw with Crispy Chicken immediately for the best texture and flavor!

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Servings: 4

Approximate Calories per Serving: 650-750 calories

• This is an estimated range and can vary based on the specific ingredients used, portion sizes, and cooking methods. The crispy chicken and Caesar dressing contribute to the calorie count. You can reduce calories by using less olive oil, opting for low-fat Greek yogurt, or using leaner cuts of chicken.

Preparation Time

• Prep Time: 40 minutes
  • This includes time for slicing the chicken, preparing the breading stations, mincing garlic, slicing vegetables, making the dressing, and cubing the bread for croutons.
• Cook Time: 20 minutes
  • This includes the time to cook the crispy chicken in batches and make the sourdough croutons.
• Total Time: 1 hour

How to Serve

This Caesar Slaw with Crispy Chicken is incredibly versatile and can be served in numerous delicious ways. Here are a few ideas:

• As a Complete Meal: This salad is substantial enough to be a satisfying lunch or dinner. The crispy chicken provides ample protein, making it a well-rounded meal.
• Party Centerpiece: Impress your guests by serving this slaw at your next gathering. Its vibrant colors and textures make it a visually appealing and delicious centerpiece for any buffet or potluck.
• Side Dish with Grilled Meats: Pair this slaw with grilled steak, burgers, or fish for a lighter and refreshing counterpoint to richer main courses.
• Taco or Wrap Filling: Get creative and use the Caesar slaw and crispy chicken as a filling for tacos or wraps. Add some extra hot sauce for a spicy kick!
• Deconstructed Salad Bar: Set up a salad bar with all the components – slaw base, crispy chicken, croutons, parmesan, and dressing – and let everyone assemble their own perfect Caesar slaw bowl. This is great for parties and allows for customization.

Additional Tips for Caesar Slaw Perfection

1. Thin Chicken is Key: Don’t underestimate the importance of thinly sliced chicken cutlets. They cook quickly, evenly, and become incredibly crispy. If your chicken breasts are very thick, consider butterflying them before slicing them lengthwise to achieve the desired thinness.
2. Don’t Overcrowd the Pan: When cooking the crispy chicken, work in batches. Overcrowding the pan will lower the oil temperature, resulting in chicken that steams instead of crisps. Give the chicken space to brown properly.
3. Taste and Adjust the Dressing: Homemade dressing is all about personalization! Taste the Caesar dressing after blending and adjust the seasonings to your liking. Need more tang? Add a squeeze more lemon juice or a splash more vinegar. Want more saltiness? Add a pinch more salt or parmesan. Prefer it creamier? Add a touch more Greek yogurt.
4. Massage the Kale (Optional): If you prefer a softer kale texture, you can massage the thinly sliced kale with a teaspoon of olive oil or lemon juice for a few minutes before adding it to the slaw. This helps to break down the kale fibers and tenderize it slightly.
5. Make Ahead Components: To save time, you can make the Caesar dressing and crispy chicken ahead of time. The dressing can be stored in the fridge for up to 4 days. The crispy chicken can be cooked a few hours in advance and reheated in the oven or air fryer just before serving to maintain its crispiness. However, for the absolute best slaw texture, assemble the salad closer to serving time to prevent the slaw from becoming soggy.

Frequently Asked Questions (FAQ)

Q1: Can I make this Caesar Slaw vegetarian?

A: Yes, you can easily adapt this recipe to be vegetarian! Simply omit the crispy chicken and anchovy paste. For a vegetarian protein boost, consider adding grilled halloumi cheese, chickpeas, or white beans to the slaw. You can also use a vegetarian Worcestershire sauce or a bit of extra Dijon mustard to enhance the umami flavor in the dressing in place of the anchovy paste.

Q2: Can I use mayonnaise instead of Greek yogurt in the dressing?

A: While Greek yogurt gives a lighter and tangier flavor, you can substitute mayonnaise if you prefer a more traditional Caesar dressing taste. Use the same amount of mayonnaise as Greek yogurt. Keep in mind that mayonnaise will make the dressing richer and higher in fat.

Q3: What if I don’t have sourdough bread for croutons?

A: No problem! You can use any crusty bread you have on hand, such as baguette, ciabatta, or even day-old sandwich bread. Just cube it up and follow the crouton instructions. You can also use pre-made croutons in a pinch, but homemade croutons are always tastier!

Q4: How long does the Caesar Slaw last once assembled?

A: For the best quality, it’s recommended to eat the Caesar Slaw shortly after assembling. The dressing can soften the slaw over time, especially the croutons. If you need to make it ahead, you can prepare all the components separately (slaw base, dressing, chicken, croutons) and assemble them just before serving to maintain optimal texture.

Q5: Can I add other vegetables to the slaw?

A: Absolutely! Feel free to customize your slaw with other vegetables you enjoy. Shredded carrots, thinly sliced bell peppers, or even radish matchsticks would be delicious additions for extra color, flavor, and crunch. Just be mindful not to add too many extra ingredients that might dilute the Caesar dressing flavor.

This Caesar Slaw with Crispy Chicken is more than just a salad; it’s an experience. From the satisfying crunch of the crispy chicken to the vibrant flavors of the homemade dressing and the refreshing slaw base, every element works in perfect harmony. I hope you love making and sharing this recipe as much as my family and I do! Enjoy!

Caesar Slaw with Crispy Chicken Recipe

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• Author: Dianna

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Ingredients

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For the Crispy Chicken:

• 1 pound boneless, skinless chicken breasts: The foundation of our protein-packed topping. Opt for good quality chicken breasts for the best flavor and texture. We’ll be transforming these into thin, crispy cutlets that are simply irresistible.
• Kosher salt and pepper: Essential for seasoning the chicken. Kosher salt is preferred by many chefs for its clean taste and ease of use, but sea salt or regular table salt will also work. Freshly ground black pepper is always recommended for the best aroma and flavor.
• 2 large eggs, lightly beaten: These act as the binding agent, helping the breadcrumbs adhere to the chicken. Ensure your eggs are fresh for optimal results.
• 1 ½ cups seasoned breadcrumbs: The secret to our crispy coating! Seasoned breadcrumbs provide a wonderful depth of flavor. You can use store-bought seasoned breadcrumbs or make your own by adding Italian seasoning, garlic powder, and onion powder to plain breadcrumbs. Panko breadcrumbs can also be used for extra crispiness.
• ⅓ cup finely grated parmesan cheese: This adds a salty, umami-rich flavor to the breadcrumb coating, enhancing the overall taste of the chicken. Freshly grated parmesan is always superior in flavor compared to pre-grated.
• 3 to 4 tablespoons olive oil: For cooking the chicken to golden perfection. Use a good quality olive oil; extra virgin olive oil is great for flavor, but regular olive oil is also suitable for frying as it has a higher smoke point.

For the Caesar Slaw:

• 4 garlic cloves, minced: Garlic is the aromatic backbone of our Caesar dressing. Freshly minced garlic is crucial for that pungent, garlicky kick. If you’re sensitive to raw garlic, you can roast the garlic cloves beforehand for a milder flavor.
• 3 tablespoons greek yogurt: Our healthier and tangier alternative to mayonnaise in traditional Caesar dressing. Full-fat Greek yogurt will provide the richest and creamiest texture, but you can also use low-fat or non-fat yogurt to reduce calories.
• 2 tablespoons parmesan cheese: Adding another layer of cheesy, savory goodness to the dressing, complementing the parmesan in the crispy chicken. Again, freshly grated is best!
• 1 tablespoon Dijon mustard: Dijon mustard provides a sharp, tangy bite that balances the creamy yogurt and rich parmesan. It also acts as an emulsifier, helping to bind the dressing ingredients together.
• 2 teaspoons red wine vinegar: Adding acidity and brightness to the dressing. Red wine vinegar has a slightly bolder flavor than white wine vinegar, but you can substitute with white wine vinegar or even apple cider vinegar if needed.
• 1 teaspoon anchovy paste: The secret ingredient that gives authentic Caesar dressing its signature umami flavor. Don’t be intimidated by anchovies! Anchovy paste blends seamlessly into the dressing and provides a depth of flavor that’s hard to replicate. If you are strictly vegetarian, you can omit this, but the flavor profile will be slightly different. Some vegetarian alternatives include capers or nutritional yeast for a savory depth.
• ½ lemon, juiced: Fresh lemon juice is essential for brightness and acidity, cutting through the richness of the dressing and slaw. Freshly squeezed lemon juice is always preferred over bottled.
• Kosher salt and pepper: To season the dressing and slaw to perfection. Taste and adjust seasoning as needed.
• ⅓ cup olive oil: The emulsifier that brings the dressing together, creating a creamy and luscious texture. Use a good quality olive oil for the best flavor.
• 1 small head green cabbage, thinly sliced: The base of our slaw, providing a crisp and refreshing texture. Look for a firm head of green cabbage.
• ½ small head purple cabbage, thinly sliced: Adding color, slightly different flavor notes, and extra nutrients to our slaw. Purple cabbage is also slightly milder in flavor than green cabbage.
• 1 small bunch kale, removed from stems and thinly sliced: Kale adds a hearty texture and nutritional boost to the slaw. Make sure to remove the tough stems and massage the kale with a bit of dressing to tenderize it slightly if you prefer a softer texture.
• ½ cup finely grated parmesan cheese: For tossing with the slaw and sprinkling on top, adding cheesy deliciousness throughout the salad.
• 1 tablespoon unsalted butter: For making the golden, buttery croutons. Unsalted butter allows you to control the salt level.
• 1 cup cubed sourdough bread: Sourdough bread is perfect for croutons due to its sturdy texture and slightly tangy flavor. Day-old sourdough works best. You can also use other types of crusty bread like baguette or ciabatta.

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Instructions

1. Prepare the Chicken Cutlets: Begin by thinly slicing the chicken breasts lengthwise. This is a crucial step for achieving crispy and evenly cooked chicken. Aim for thin slices, almost see-through, as mentioned. This ensures quick cooking and maximum crispiness. You should get about 3 to 4 thin cutlets from each chicken breast. Once sliced, season the chicken cutlets generously on both sides with kosher salt and pepper. Don’t be shy with the seasoning! This is your base flavor.
2. Set up Breading Stations: Line a baking sheet with paper towels. This will be where you place the cooked chicken to drain excess oil and maintain crispiness. Prepare your breading stations: In a shallow plate or bowl, lightly beat the two large eggs. In another plate or bowl, combine the seasoned breadcrumbs and finely grated parmesan cheese. Mix these together thoroughly so the parmesan is evenly distributed throughout the breadcrumbs.
3. Heat the Olive Oil: Place a large skillet (cast iron or non-stick works well) over medium heat. Add 1 to 2 tablespoons of olive oil. This might seem like a small amount, but we’ll be adding more as needed. The key is to heat the oil properly. Let it heat for about 5 minutes before adding the chicken. You’ll know it’s ready when a breadcrumb flicked into the oil sizzles gently. Watch the heat carefully throughout the cooking process. If the oil starts smoking or the breadcrumbs are browning too quickly, lower the heat immediately. Maintaining medium heat is crucial for even cooking and preventing burning.
4. Bread the Chicken: Now for the fun part – breading the chicken! Take each chicken cutlet and dip it first into the beaten egg, ensuring it’s fully coated. Let any excess egg drip off, then immediately transfer it to the breadcrumb mixture. Press gently but firmly to ensure the breadcrumbs adhere well to both sides of the chicken. A good breading job is key for crispy chicken!
5. Cook the Chicken: Carefully add the breaded chicken cutlets to the hot skillet, working in batches of 2 to 3 pieces at a time to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy chicken. Cook for about 3 to 4 minutes per side, or until deeply golden brown and cooked through. The exact cooking time will depend on the thickness of your cutlets and the heat of your pan. To be absolutely sure the chicken is cooked through, use a meat thermometer to check the internal temperature. It should reach 165 degrees F (74 degrees C).
6. Drain and Repeat: Once cooked, immediately remove each piece of crispy chicken from the skillet and place it on the paper towel-lined baking sheet to drain excess oil. This step is essential for maintaining maximum crispiness. Repeat the breading and cooking process with the remaining chicken, adding more olive oil to the skillet as needed to keep it lightly oiled.
7. Reheating Tip: This crispy chicken reheats remarkably well! If you’re making it ahead of time, store the cooked chicken in foil in the refrigerator. To reheat, you can use an oven or air fryer until warmed through and crispy again. An air fryer is particularly effective for reheating crispy foods.

Caesar Slaw

1. Make the Caesar Dressing: This homemade dressing is what elevates this slaw to another level. In a food processor or blender, combine the minced garlic, Greek yogurt, parmesan cheese, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, kosher salt, and pepper. Blend until completely smooth and pureed. With the processor or blender still running, slowly stream in the olive oil in a thin, steady stream. This gradual addition of oil while blending is crucial for emulsifying the dressing, creating that creamy, luscious texture. Continue blending until the dressing is thick and creamy. Taste and adjust seasoning as needed. You might find you prefer a bit more lemon juice, salt, or pepper. This recipe makes a generous amount of dressing, which is intentional. You can store any leftover dressing in a sealed container in the refrigerator for about 3 to 4 days. Remember to stir it well before each use as it might separate slightly upon standing.
2. Prepare the Slaw Base: In a large bowl, combine the thinly sliced green cabbage, purple cabbage, and kale. The combination of cabbages and kale provides a wonderful mix of textures and flavors.
3. Dress the Slaw (Partially): Drizzle a few tablespoons of the prepared Caesar dressing over the cabbage and kale mixture. Using tongs or your clean hands, toss everything together thoroughly until the vegetables are lightly coated with dressing. Don’t overdress at this stage! We just want to lightly coat the slaw to allow the flavors to meld and the kale to soften slightly. Let the dressed slaw sit for a few minutes while you prepare the croutons. This brief resting period allows the dressing to slightly tenderize the kale and cabbage, enhancing the overall texture of the slaw.
4. Make the Sourdough Croutons: While the slaw is resting, let’s make those irresistible sourdough croutons. Heat the unsalted butter in a skillet over medium heat until melted and lightly sizzling. Add the cubed sourdough bread to the skillet and toss to coat the bread cubes in the melted butter. Continue to toss and cook the bread cubes until they are golden brown and crispy on all sides, about 4 to 5 minutes. Keep a close eye on them to prevent burning. Once golden, sprinkle the croutons with a pinch of salt (if desired) while they are still hot. Set aside to cool slightly. The buttery, crispy croutons are a key textural element of this salad.

Assemble the Caesar Slaw with Crispy Chicken

1. Final Slaw Toss: Toss the cabbage and kale mixture with half of the finely grated parmesan cheese. This adds a cheesy layer to the slaw base.
2. Plate and Top: Arrange the dressed slaw mixture on plates or a serving platter. Top the slaw generously with the thinly sliced crispy chicken cutlets.
3. Garnish and Serve: Scatter the golden sourdough croutons over the chicken and slaw. Finally, sprinkle the remaining parmesan cheese over the entire salad. Serve immediately with the remaining Caesar dressing on the side, allowing everyone to add more dressing to their liking. Enjoy this incredible Caesar Slaw with Crispy Chicken immediately for the best texture and flavor!

Nutrition

• Serving Size: one normal portion
• Calories: 650-750