Green Goddess Slaw with Crispy Crumbed Chicken

Crispy crumbed chicken is served with a green goddess slaw, made with a creamy herby dressing that perfectly complements the crunch of the chicken. This dish is both satisfying, refreshing and packed with greens!



  • ½ green cabbage (very finely sliced)
  • Salt and pepper
  • 1 avocado (cut into slices)

Green goddess dressing

  • 1 packed cup basil leaves
  • 1 packed cup baby spinach (30g)
  • ¼ cup olive oil
  • ¼ cup cashews (soaked for 10 minutes in boiling water, then drained)
  • 2 Tbsp rice vinegar
  • 1 lemon (juice)
  • 1 garlic clove
  • Salt and pepper

Crispy crumbed chicken 

  • 500-600g chicken tenderloins or breast
  • 1 ½ cups breadcrumbs or panko crumbs
  • ⅓ cup flour
  • 2 eggs (cracked and lightly beaten)
  • Olive oil for shallow frying


  1. Place the cabbage into a large bowl along with the salt, use your hands to toss the salt through the cabbage, set aside and allow the cabbage to soften while you make the dressing.

  2. Add all of the green goddess dressing ingredients into a nutribullet or high-speed blender. Blend until smooth, creamy and vibrant green.

  3. Add the dressing to the slaw and mix well to make sure every bit of cabbage is coated in the dressing; set aside while you prepare the chicken.

  4. If you are using chicken breast, slice it in half lengthways to create two thinner fillets.

  5. Place one tenderloin or chicken breast at a time between baking paper, pound with a rolling pin (or heavy object) until approx. 2cm thick. Set aside and repeat with the remaining chicken.

  6. You’ll need three separate bowls, one for the flour, the other for the eggs and the other for your breadcrumbs.

  7. 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.

  8. Add some olive oil to a large pan, over a medium. 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, about 4 minutes on each side. Once the chicken has cooked, cut into slices.

  9. Time to plate up! Divide the slaw between four plates and top with the avocado and crumbed chicken.
  • The key to a delicious slaw is making sure you slice the cabbage super finely. We like to do this with a mandoline or a vegetable peeler.

  • Soaking the cashews before you add them to the dressing helps to soften the nut so the dressing can get really creamy and smooth. Make sure to drain the cashews after soaking.




  • Add cucumber and finely sliced red onion.

  • Add peas and or edamame beans.

  • Serve with some sliced avocado.



  • Swap chicken for crumbed fish using the same breading mixture.


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