Caesar Inspired Slaw with Crumbed Chicken and Charred Corn

Caesar salad meets coleslaw in this moreish, easy salad. Topped with crispy, crumbed chicken and pops of charred sweetcorn.

Meal Prep


  • Make the dressing.
  • Prepare the crumbed chicken.
  • Cook the chicken.
  • Cook the sweetcorn.
  • Assemble the salad and enjoy.


  • If the chicken is crispy and golden on the outside but hasn't quite cooked through in the centre, you can finish it off in the oven, that way the chicken will cook without burning the crumb.

  • You will probably need to cook the chicken in batches so you can avoid over-cramming the pan when frying. Over-cramming the pan will prevent the chicken from going crispy.

Meal prep - if you followed the meal prep guide you would have already made the dressing. 

This recipe serves four, if you’re cooking for two simply halve the recipe. 


Crumbed chicken

  • 500g chicken tenderloins or breast
  • 1 cup bread crumbs (2 pieces sourdough)
  • 1 lemon (zest)
  • ¼ cup almonds (ground)
  • ¼ cup flour
  • 2 eggs (cracked and lightly beaten)
  • Olive oil for shallow frying


  • ½ cabbage (finely sliced) 
  • 1 corn on the cob or 1 cup frozen sweetcorn (defrosted) 
  • Fresh herbs or microgreens (optional) 
  • Extra parmesan (optional)  


  • 2 Tbsp olive oil
  • 2 Tbsp of red wine vinegar
  • ⅓ cup greek yoghurt
  • ¼ cup parmesan cheese (grated)
  • 1 tsp dijon mustard
  • 1 small garlic clove (crushed) 
  1. If you’re using fresh corn then steam or boil the corn until cooked through, allow to cool and then remove the corn from the husk with a sharp knife. 
  1. While the corn is cooking, prepare the dressing. Simply add all of the ingredients to a small bowl and mix well to combine; set aside while you prepare the chicken. 
  1. If you are using chicken breasts, slice them in half lengthways to create two thinner filets. Place one tenderloin or chicken breast at a time between baking paper, and pound with a rolling pin (or heavy object) until approx. 0.5 cm thick. Set aside and repeat with the remaining chicken.
  2. You'll need three separate bowls, one for the flour, one for the eggs and the other for the breadcrumbs, ground almonds, lemon zest and salt and pepper.
  3. Working with one piece of chicken at a time. Firstly coat in the flour mixture, then the eggs, and finally the breadcrumb mixture, gently pressing the breadcrumbs into the chicken so they stick. Place on a large plate or baking sheet. Repeat with the remaining chicken.
  4. Add olive oil to a large pan, over high heat. Once the oil is hot add the chicken, making sure not to overcrowd the pan as this will prevent the chicken from going crispy. Cook until cooked through and lightly browned on both sides, 3 to 4 minutes per side. Slice the chicken and set aside. 
  1. Add the sweet corn with a knob of butter in the same pan and cook for 2-3 minutes until golden and starting to char; set aside.
  1. Add the sliced cabbage to a large salad bowl and pour over the dressing; toss well to coat. Top with the sliced chicken, charred sweetcorn, the optional herbs and some extra grated parmesan. 


  • Swap out the cabbage for cos lettuce.

  • Add some cherry tomatoes.


  • For a vegetarian option swap out the crumbed chicken for halloumi. 

Crumbed Halloumi 


  • 175g halloumi (sliced)
  • 1 egg (whisked)
  • ¾ cup breadcrumbs


  1. In the meantime, prepare the halloumi. Grab two bowls, one for the egg and one for the breadcrumbs.

  2. Dip each piece of halloumi into the egg mixture and then into the breadcrumbs (just as you would with chicken or fish). Set aside while you prepare everything else. 


  • For a dairy-free option make our cashew caesar dressing. 

Cashew caesar dressing


  • 1/2 cup raw cashews (soaked overnight or for 20 minutes in boiling water and then drained)
  • 4 - 6 Tbsp of water
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp capers
  • 2 tsp dijon mustard
  • 1 garlic clove
  • 1 tsp miso paste


  1. If you haven't soaked your cashews overnight, place cashews in a bowl or jar with boiling water for 20 minutes.
  2. Once the cashews have softened add all ingredients (drained cashews, water, apple cider vinegar, capers, mustard, garlic and miso paste) to the blender. Start with 4 Tbsp of water first and then add additional water to achieve a creamy but runny consistency, but not as thin as water.