This Caesar Slaw with Crispy Chicken is fresh, hearty, and surprisingly craveable. Two types of cabbage bring plenty of crunch and color, then creamy Caesar dressing, salty Parmesan, crisp croutons, and golden chicken turn it into a proper meal. It comes together easily, even if you make the crispy chicken from scratch (I’ll show you how below!), but it’s even faster if you’ve already got some chicken tenders stashed in the freezer. This cabbage salad also holds up beautifully for leftovers, and I love that you can keep the chicken on the side for families with different dietary needs!
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A Crunchy Cabbage Caesar Salad
Apparently cabbage is having a moment, and I’m fully on board with it. It’s affordable, sturdy, and stays crunchy in a way most greens just can’t, which makes it perfect for a bold, satisfying salad like this one. We barely made it through the photo shoot before everyone started stealing bites straight from the bowl. 😋
This cabbage Caesar slaw is the BEST mash up of classic creamy coleslaw and the savory, garlicky flavor of a Caesar salad. I make it with both green and purple cabbage because they bring slightly different textures and flavors to the bowl. Green cabbage is crisp and mild, and purple cabbage has a firmer bite with a slightly peppery flavor. And then there’s the crispy chicken, which is more than just a topping here. Its seasoned panko coating adds a golden crunch against the creamy cabbage, and using Greek yogurt helps the crumbs stick without setting up a full breading station. You can absolutely use frozen chicken tenders or your fave veggie alternative instead, though! Either one will still turn this salad into a seriously satisfying meal.
Recipe Success Tips
- Choose your cabbage texture. I cut my cabbage into fairly chunky, bite-sized pieces for a real crunch and chew that makes the slaw feel heartier without making it awkward to eat. You can dice it smaller, like you would for a Green Goddess salad, which is perfect if you want to scoop it up with chips or crackers. Or, for a more classic slaw texture, finely shred it with a sharp knife or mandoline slicer.
- Homemade crispy chicken is easier than it looks! It really is just a case of toasting the breadcrumbs, coating the chicken in yogurt, breading it, and letting the oven do the rest. Ready-made frozen crispy chicken tenders work too, as does a vegetarian chicken alternative. If you don’t mind missing out on the crispy breading, my baked tofu is another great option (make a batch, use some here, then stash the leftovers for meals later in the week!)
- Let the excess yogurt drip off. The Greek yogurt pulls double duty in this recipe. It’s mildly acidic, so it can help tenderize the surface of the chicken as it sits, but its main job is helping the panko stick. Let the excess drip off each tender before breading so the crumbs don’t become wet and clumpy.
- Keep an eye on that panko! Every oven runs a little differently. The breadcrumbs can go from golden to ‘well, that escalated quickly’ in no time. Pull them out when they’re lightly golden because they’ll darken more as the chicken bakes. Then the tenders are done when the coating is crisp and browned, the chicken looks opaque inside, and the thickest part reaches 165°F on a meat thermometer. If your pieces vary in size, check the smaller ones early and remove them as they finish.
Caesar Slaw with Crispy Chicken
Cost $9.86 recipe / $1.97 serving
Ingredients
For the Caesar Slaw
- ¼ head green cabbage (about a half a pound, (8.5 oz.) $0.43)
- ¼ head purple cabbage (about a half a pound, (8.5 oz.) $0.59)
- 2 green onions ($0.32)
- ½ cup Caesar dressing ($0.49*)
- 1 oz. Parmesan cheese (grated, $0.68)
- ½ cup croutons ($0.32)
For the Crispy Chicken
- 1 lb chicken tenders ($5.66**)
- ⅓ cup plain Greek yogurt ($0.33)
- ¼ tsp salt ($0.01)
- 3 Tbsp water ($0.00)
- 1¾ cups panko breadcrumbs ($0.82***)
- ½ tsp onion powder ($0.03)
- ½ tsp garlic powder ($0.03)
- ¼ tsp salt ($0.01)
- ⅛ tsp black pepper (freshly cracked, $0.02)
- 2 Tbsp neutral oil ($0.12****)
Instructions
- Gather ingredients. Preheat oven to 400℉.
- Prepare fresh ingredients: Dice both kinds of cabbage, separating the leaves. Dice green onions.
- Combine fresh ingredients in a large bowl or casserole dish and pour ½ cup Caesar dressing over the top.
- Toss the cabbage and green onions with the Caesar dressing and then grate 1 ounce of parmesan cheese over the top. Cover the salad and transfer to the refrigerator to marinate while you make your chicken.
- Combine chicken, Greek yogurt, ¼ tsp salt, and water.
- Cover the marinating chicken and refrigerate while you prep the breading.
- In a medium-size mixing bowl, mix together panko, onion powder, garlic powder, ¼ tsp salt, pepper, and neutral oil.
- Spread the panko out on a parchment-lined baking sheet.
- Toast the panko for 2-4 minutes in the oven until golden brown. It’s ok if the panko varies in color, toasting them before breading helps make these chicken tenders extra crispy, but they will continue to brown on the chicken during the baking process. Set a timer! The panko can burn fast!
- Transfer the toasted panko back to the mixing bowl you used to add the seasonings. One at a time, using your hands or tongs, toss the marinated chicken tenders in the toasted panko mixture, pressing it into the panko to make sure they are thoroughly covered on both sides.
- Transfer each breaded chicken tender to a parchment-lined baking sheet. (You can use the same parchment and baking sheet you toasted the panko crumbs on.)
- Bake the chicken tenders in the oven for 30 minutes, flipping them half way through. Make sure they reach the minimum internal temperature of 165F.
- Slice as many of the chicken tenders as you want into bite-sized pieces. (I would go for a serving size of ~2 tenders per person for this salad.)
- Add chicken and croutons to the marinated cabbage salad.
- Toss it all together and enjoy!
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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Caesar Slaw with Crispy Chicken Step-by-Step Photos
Gather all of your ingredients. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Chop the vegetables: Dice ¼ head green cabbage (about 8.5 oz.) and ¼ head purple cabbage (about 8.5 oz.) into bite-sized pieces, separating any leaves that are stuck together. Thinly slice 2 green onions.
Dress the cabbage: Add both cabbages and the sliced green onions to a large bowl (or casserole dish if you don’t have a bowl big enough!). Pour ½ cup Caesar dressing over the vegetables, then toss until the cabbage is evenly coated.
Add the Parmesan: Now finely grate 1 oz. Parmesan cheese over the salad. Cover the bowl and refrigerate the salad while you prepare the chicken. This gives the cabbage time to soften slightly and soak up the Caesar flavor without completely losing its crunch.
Coat the chicken in yogurt: Add 1 lb. chicken tenders, ⅓ cup plain Greek yogurt, ¼ tsp salt, and 3 Tbsp water to a medium bowl. Stir until the yogurt mixture is smooth, and every piece of chicken is completely coated. Cover the bowl and refrigerate while you prepare the breadcrumbs.
Season the panko: In a separate medium bowl, combine 1¾ cups panko breadcrumbs, ½ tsp onion powder, ½ tsp garlic powder, ¼ tsp salt, ⅛ tsp black pepper, and 2 Tbsp neutral oil. Stir well, making sure the oil is evenly distributed and there are no large damp clumps.
Toast the panko: Spread the seasoned panko into an even layer on the prepared baking sheet. Bake for 2-4 minutes, stirring once if needed, until the crumbs are lightly golden and smell toasted. Watch them closely and set a timer because panko can go from golden to burned very quickly! Some variation in color is fine. The crumbs will continue browning as the chicken bakes. This photo here is what my breadcrumbs look like after toasting.
Bread the chicken: Carefully transfer the toasted panko back to its mixing bowl. Working with one tender at a time, lift the chicken from the yogurt mixture and let any excess coating drip back into the bowl. Place it in the panko and press the crumbs firmly onto both sides and around the edges. A thorough, even coating will give the chicken the crispiest crust.
Arrange the chicken: Place each breaded chicken tender on the parchment-lined baking sheet, leaving a little space between the pieces so hot air can circulate around them. You can reuse the same parchment and baking sheet used to toast the panko.
Bake until crisp: Bake the chicken tenders for about 30 minutes, carefully flipping them halfway through. They are ready when the coating is crisp and golden, and the thickest part of each tender reaches at least 165°F on an instant-read thermometer. Cooking times can vary depending on the thickness of the tenders.
Slice the chicken: Let the cooked chicken cool for a few minutes so the coating stays in place, then slice the desired number of tenders into bite-sized pieces. I usually plan on about 2 chicken tenders per serving.
Finish the salad: Remove the cabbage salad from the refrigerator and give it another toss. Add ½ cup croutons and the sliced crispy chicken.
Toss gently, or arrange the chicken over the top if you want the breading to stay as crisp as possible. Serve and enjoy!
Serving Suggestions
This recipe makes about five hearty servings, so it doesn’t need much on the side. I usually mix the chicken right into the slaw, but you can lay it over the top instead if you want to keep it extra crispy. My family prefers this Caesar slaw when the chicken is still hot because it slightly softens the cabbage and makes the whole bowl feel even more savory and satisfying. You can absolutely let it cool before mixing everything together if you’d rather!
Store-bought croutons are absolutely fine here, or you can make our homemade croutons if you have a few slices of bread to use up. They’re so easy that you really can’t go wrong either way. This slaw is filling enough to serve alone, but some cheesy garlic bread would never be an unwelcome addition. A cup of tomato herb soup would also turn it into a really cozy soup-and-salad meal! For extra-hungry nights, add a tray of oven roasted potatoes, and you’ve got one seriously satisfying dinner.
Meal Prep it!
I think this Caesar slaw with crispy chicken is perfect for meal prep because cabbage is much sturdier than typical leafy greens, so it won’t wilt as quickly once dressed. Mix the cabbage, green onions, Parmesan, and Caesar dressing together, then portion it into airtight containers. The cabbage will soften a little as it sits, but it’ll still keep plenty of crunch. Store the chicken and croutons separately and add them just before serving to keep them crispy.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for 3-4 days. Just note the dressed cabbage will lose some of its crunch the longer it’s stored. The croutons and chicken coating will also absorb the dressing and become much softer. When possible, refrigerate the chicken and croutons separately and add them before serving.
Reheating the Chicken
If you stored the chicken separately, you can reheat it before adding it back to the cold slaw. Bake the tenders at 400°F for about 8-10 minutes, or until hot and crispy. You can also air fry them at 400°F for about 4-6 minutes. Check them early so the chicken doesn’t dry out.
Freezing
I wouldn’t freeze the assembled Caesar slaw because the cabbage and dressing won’t hold up well. After thawing, the texture will be much softer, and the salad will become very watery.
The chicken tenders freeze really well on their own, though. Let them cool completely, then arrange them in a single layer on a parchment-lined baking sheet. Freeze until solid before transferring them to a freezer-safe bag or container for up to 3 months. Reheat them straight from frozen in an oven or air fryer.
Try These Cabbage Salad Recipes Next:
- This Crunchy Cabbage Salad is a fresh, budget-friendly, no-cook side for busy days!
- Whenever I have fresh herbs to use up, our Green Goddess Salad puts them to delicious work.
- Mediterranean Coleslaw tosses crisp cabbage with feta, olives, banana peppers, and a lemony dressing…and it’s DELICIOUS!
