Ingredients

½ cup 0% Greek yogurt

¼ cup mayonnaise

2 teaspoons Dijon mustard

¼ cup parmesan cheese (grated)

2 teaspoons capers (drained)

2 cloves garlic

1 teaspoon anchovy paste (or 2 anchovy fillets minced)

1.5 – 2 tablespoons lemon juice (fresh squeezed)

Kosher salt (to taste)

Few turns cracked black pepper (to taste)

1-2 tablespoons water (to thin dressing – optional)

1 lb. chicken breasts (butterfly and pound into 4 thin cutlets)

Kosher salt (to season the cutlets)

Cracked black pepper (to season the cutlets)

1 large egg (whisked)

⅔ cup grated parmesan cheese

⅓ cup panko breadcrumbs

⅓ cup Italian breadcrumbs

Avocado oil (as needed for shallow frying)

¼ head green cabbage (chopped)

½ – ¾ cup grated parmesan cheese (fresh grated is best)

Instructions

Step 1: Make the dressing by combining Greek yogurt, mayonnaise, Dijon mustard, grated parmesan cheese, drained capers, anchovy paste, garlic, and fresh lemon juice in a food processor. Blend until smooth. Season with kosher salt and cracked black pepper to taste. Cover and refrigerate.

Step 2: If you prefer a thinner dressing, add 1-2 tablespoons of water and blend again until you reach the desired consistency.

Step 3: Set up the breading station with the whisked egg in one plate, and a mixture of grated parmesan, panko, and Italian breadcrumbs on another plate. Mix the breadcrumbs and parmesan together.

Step 4: Butterfly the chicken breasts into four thin cutlets. Place them between parchment or in a sealable bag and gently pound until thin and even. Pat dry with paper towels.

Step 5: Season both sides of each chicken cutlet with kosher salt and cracked black pepper.

Step 6: Dip each cutlet first into the whisked egg, then coat thoroughly with the breadcrumb mixture. Repeat for all cutlets.

Step 7: Heat a thin layer of avocado oil in a pan over medium heat. Once hot but not smoking, add two chicken cutlets at a time without overcrowding the pan.

Step 8: Shallow fry the cutlets until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove and drain on a cooling rack with paper towels.

Step 9: Remove the core from the green cabbage and slice into 1-inch thick pieces. Top with two cooked chicken cutlets and chop the cabbage and chicken together until combined.

Step 10: Add ½ to ¾ cup freshly grated parmesan cheese and toss well to combine.

Step 11: Pour the desired amount of Caesar dressing over the salad. Toss again to coat evenly. Taste and adjust seasoning if needed.

Step 12: Serve immediately and enjoy your fresh chopped chicken and cabbage Caesar salad!

Tips & Variations

Use fresh lemon juice and good quality parmesan for the best flavor in the dressing.

For a crispier chicken, combine equal parts panko and Italian breadcrumbs.

Swap avocado oil for olive oil if preferred, but avocado oil has a higher smoke point for frying.

Try adding chopped fresh herbs like parsley or basil to the salad for extra freshness.

If you want a dairy-free version, omit the parmesan in the dressing and salad, and use dairy-free mayo.

FAQs

Can I use pre-cooked chicken for this salad?

Yes, pre-cooked chicken can be used. Just ensure it’s shredded or chopped into bite-sized pieces before mixing with the cabbage and dressing.

How do I keep the chicken crispy after frying?

Place cooked chicken on a cooling rack set over a baking sheet to drain excess oil. Avoid stacking the cutlets, and reheat in a hot oven to maintain crispiness.