Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Caesar Slaw with Crispy Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 58 reviews

This Caesar Slaw with Crispy Chicken combines crunchy, toasted panko-coated baked chicken tenders with a refreshing cabbage slaw dressed in creamy Caesar dressing and topped with Parmesan cheese and croutons. It’s a flavorful, satisfying dish that brings together crisp textures and savory flavors in a perfect balance, ideal for a nutritious lunch or dinner.

  • Total Time: 52 minutes
  • Yield: 5 servings

Ingredients

Slaw

  • ¼ head green cabbage (about 8.5 oz.)
  • ¼ head purple cabbage (about 8.5 oz.)
  • 2 green onions
  • ½ cup Caesar dressing
  • 1 oz. Parmesan cheese, grated
  • ½ cup croutons

Chicken

  • 1 lb chicken tenders
  • ⅓ cup plain Greek yogurt
  • ¼ tsp salt (for marinade)
  • 3 Tbsp water
  • 1¾ cups panko breadcrumbs
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp salt (for panko seasoning)
  • ⅛ tsp black pepper, freshly cracked
  • 2 Tbsp neutral oil

Instructions

  1. Gather and preheat: Gather all ingredients and preheat your oven to 400℉, preparing for both toasting the panko and baking the chicken tenders.
  2. Prep the slaw: Dice both green and purple cabbages, separating the leaves into bite-sized pieces. Finely dice the green onions as well.
  3. Dress the slaw: In a large bowl or casserole dish, combine diced cabbage and green onions. Pour ½ cup Caesar dressing over the top, then toss well to coat.
  4. Cover and chill: Grate 1 ounce of Parmesan cheese over the dressed slaw. Cover the bowl tightly and refrigerate to marinate and meld flavors while you prepare the chicken.
  5. Marinate the chicken: In a separate bowl, mix chicken tenders with Greek yogurt, ¼ tsp salt, and 3 tablespoons water. Cover and refrigerate the chicken while preparing the panko mixture.
  6. Mix the panko: In a medium bowl, stir together panko breadcrumbs, onion powder, garlic powder, ¼ tsp salt, freshly cracked black pepper, and neutral oil until evenly combined.
  7. Toast the panko: Spread the seasoned panko evenly on a parchment-lined baking sheet. Toast in the 400℉ oven for 2–4 minutes until golden brown, watching carefully to prevent burning. Remove from oven.
  8. Bread the chicken: Return toasted panko to the mixing bowl. One by one, toss the marinated chicken tenders in the panko mixture, pressing the crumbs firmly to coat thoroughly on all sides. Place coated tenders onto a parchment-lined baking sheet.
  9. Bake the tenders: Bake the breaded chicken tenders in the oven at 400℉ for 30 minutes, flipping halfway through. Ensure the internal temperature reaches at least 165℉ for safe consumption.
  10. Slice the chicken: Once baked, slice the chicken tenders into bite-sized pieces. Aim for about two tenders per serving for the salad.
  11. Combine: Add the sliced crispy chicken and croutons to the marinated cabbage slaw in the refrigerator.
  12. Toss and serve: Toss everything together until well combined. Serve immediately and enjoy the crunchy, savory salad.

Notes

  • Toasting the panko before breading the chicken greatly enhances the crunchiness of the chicken tenders.
  • Ensure the chicken reaches an internal temperature of 165℉ to guarantee it is fully cooked.
  • You can prepare the slaw ahead of time and keep it refrigerated for a few hours to let the flavors meld well.
  • Use a neutral oil like canola or vegetable oil for the panko to avoid overpowering flavors.
  • Adjust salt and seasoning according to your taste preferences.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 37 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/caesar-slaw-with-crispy-chicken-recipe/