Description

This Chopped Chicken and Cabbage Caesar Salad is a fresh and healthy twist on the classic Caesar salad, featuring crispy shallow-fried breaded chicken cutlets paired with crunchy green cabbage and a creamy, tangy homemade Caesar dressing made from Greek yogurt and parmesan. Perfect as a light lunch or dinner, it’s bursting with flavor and texture while keeping it nutritious.

Ingredients

Scale

Dressing

½ cup 0% Greek yogurt
¼ cup mayonnaise
2 teaspoons Dijon mustard
¼ cup grated parmesan cheese
2 teaspoons capers, drained
2 cloves garlic
1 teaspoon anchovy paste (or 2 anchovy fillets minced)
1.5 – 2 tablespoons fresh squeezed lemon juice
Kosher salt, to taste
Cracked black pepper, to taste
1–2 tablespoons water (optional, to thin dressing)

Chicken

1 lb chicken breasts (butterflied and pounded into 4 thin cutlets)
Kosher salt, to season cutlets
Cracked black pepper, to season cutlets
1 large egg, whisked
⅔ cup grated parmesan cheese
⅓ cup panko breadcrumbs
⅓ cup Italian breadcrumbs
Avocado oil, for shallow frying

Salad

¼ head green cabbage (chopped)
½ – ¾ cup freshly grated parmesan cheese

Instructions

Make the Dressing: Combine the Greek yogurt, mayonnaise, Dijon mustard, parmesan, capers, anchovy paste, garlic, and lemon juice in a food processor. Blend until smooth and well combined. Season with kosher salt and cracked black pepper to taste. Cover and refrigerate until ready to use. Optionally, add 1-2 tablespoons water to thin the dressing if desired.
Setup the Breading Station: On one plate, place the whisked egg. On a second plate, mix together grated parmesan cheese, panko breadcrumbs, and Italian breadcrumbs until combined.
Prep the Chicken: Butterfly the chicken breasts into four thin cutlets. Place them between parchment paper or in a sealable bag and gently pound with a meat mallet until thin and even. Pat dry with a paper towel and season both sides with kosher salt and cracked black pepper.
Bread the Chicken: Dip each chicken cutlet first into the whisked egg, then coat thoroughly with the breadcrumb and parmesan mixture. Repeat for all cutlets ensuring an even coating.
Shallow Fry: Heat a thin layer of avocado oil in a pan to cover the bottom. Once the oil is hot but not smoking, add two chicken cutlets at a time without overcrowding. Shallow fry until golden brown and the internal temperature reaches 165°F, flipping once to brown both sides evenly. Remove and place on a cooling rack for about 5 minutes to drain excess grease, patting with paper towels if needed.
Assemble the Salad: Remove the core from the green cabbage and slice into 1-inch thick pieces. Top with the cooked chicken cutlets and chop together until combined. Add freshly grated parmesan cheese (about ½ to ¾ cup) and toss well. Add the prepared Caesar dressing according to taste and toss again. Adjust seasoning as needed. Serve immediately and enjoy.

Notes

You can thin the dressing with a bit of water based on desired consistency.
Ensure chicken cutlets are pounded evenly for uniform cooking.
Use a meat thermometer to confirm chicken reaches 165°F for safety.
Freshly grated parmesan adds the best flavor compared to pre-grated cheese.
Serve the salad immediately to enjoy the crispness of the cabbage and chicken.
Avocado oil is a good choice for shallow frying due to its high smoke point.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Salad
Method: Frying
Cuisine: American

Keywords: Chicken salad, Caesar salad, cabbage salad, breaded chicken, shallow fry, homemade dressing, healthy chicken recipe