Caesar Slaw with Crispy Baked Chicken Tenders Recipe
This Caesar Slaw with Crispy Chicken is a refreshing and crunchy salad featuring a mix of green and purple cabbage tossed in creamy Caesar dressing, topped with toasted Parmesan panko-crusted chicken tenders and crunchy croutons. The chicken is marinated in Greek yogurt for tenderness and baked to a crispy golden perfection, adding protein and texture to the flavorful slaw. Perfect for a light yet satisfying lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 52 minutes
- Yield: 5 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Slaw
- ¼ head green cabbage (about 8.5 oz, ½ pound)
- ¼ head purple cabbage (about 8.5 oz, ½ pound)
- 2 green onions
- ½ cup Caesar dressing
- 1 oz Parmesan cheese, grated
- ½ cup croutons
Chicken & Breading
- 1 lb chicken tenders
- ⅓ cup plain Greek yogurt
- ¼ tsp salt (divided)
- 3 Tbsp water
- 1¾ cups panko breadcrumbs
- ½ tsp onion powder
- ½ tsp garlic powder
- ⅛ tsp black pepper, freshly cracked
- 2 Tbsp neutral oil (such as vegetable or canola oil)
Instructions
- Gather and preheat: Collect all ingredients and preheat the oven to 400℉ (204℃) to prepare for toasting the panko and baking the chicken.
- Prep the slaw: Dice the green cabbage, purple cabbage, and green onions into bite-sized pieces and place in a large bowl or casserole dish.
- Dress the slaw: Pour ½ cup Caesar dressing over the cabbage and onions. Toss gently to coat all vegetables evenly.
- Cover and chill: Grate 1 oz Parmesan cheese over the dressed slaw, cover the bowl, and refrigerate to let the flavors marinate while you prepare the chicken.
- Marinate the chicken: In a separate bowl, combine the chicken tenders with Greek yogurt, ¼ tsp salt, and 3 tablespoons water. Mix well to coat, cover, and refrigerate until ready to bread.
- Mix the panko: In a medium bowl, combine panko breadcrumbs, onion powder, garlic powder, ¼ tsp salt, black pepper, and neutral oil. Stir to evenly distribute the seasoning and oil.
- Toast the panko: Spread the panko mixture evenly on a parchment-lined baking sheet. Toast in the preheated oven for 2 to 4 minutes until golden brown, watching closely to prevent burning. Remove from oven once toasted.
- Bread the chicken: Transfer the toasted panko back to the mixing bowl. One by one, coat each marinated chicken tender thoroughly with the panko mixture, pressing to adhere the coating on all sides.
- Arrange for baking: Place the breaded chicken tenders on a parchment-lined baking sheet, spacing them evenly.
- Bake the tenders: Bake the chicken for 30 minutes at 400℉, flipping halfway through. Ensure the chicken reaches an internal temperature of 165℉ (74℃) for safe consumption.
- Slice the chicken: Once baked, slice the chicken tenders into bite-sized pieces. Plan on about 2 tenders per person for serving.
- Combine: Add the sliced chicken and croutons to the chilled cabbage salad bowl.
- Toss and serve: Toss all ingredients together gently to combine and serve immediately for a deliciously crispy, creamy Caesar slaw with chicken.
Notes
- Toasting the panko before coating the chicken helps achieve extra crispiness.
- Greek yogurt acts as a tenderizing marinade for moist chicken and helps the panko adhere better.
- Flipping the chicken halfway through baking ensures even cooking and browning.
- Use neutral oil like vegetable, canola, or avocado oil for best results in the panko mixture.
- Store any leftovers separately: keep chicken refrigerated and slaw chilled to maintain texture.
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
