Charred Cabbage Chicken Caesar with Crispy Lemon Panko
Trading raw lettuce for charred, caramelized green cabbage completely transforms this chicken Caesar into a warm, satisfying main dish. A heavy shower of garlicky, lemon-zested toasted panko brings a massive crunch that stands up perfectly to the rich and savory yogurt-spiked dressing.
- Total Time40 minutes
- Yield4 servings 1x
Ingredients
Scale
Crispy Lemon Panko
- 1 tablespoon extra-virgin olive oil
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1 medium lemon, zested
Sheet Pan Cabbage & Chicken
- 1 medium head green cabbage (about 2 pounds), cored and cut into 1 1/2-inch pieces
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Caesar Dressing
- 1/3 cup mayonnaise
- 3 tablespoons whole-milk plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste
- 1 large garlic clove, grated or finely minced
- 1/2 cup finely grated Parmesan cheese, divided
- 1 to 2 tablespoons water (optional, to thin)
Instructions
- Preheat the oven and prep the pan: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet (or two, if your pans are smaller) with parchment paper or aluminum foil.
- Season the cabbage and chicken: Place the chopped cabbage on one side of the baking sheet. Drizzle with 2 tablespoons of the olive oil and season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper; toss well to coat. On the other side of the pan, place the chicken breasts. Coat them with the remaining 1 tablespoon of olive oil, the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and onion powder.
- Roast: Bake for 20 to 25 minutes, gently tossing the cabbage halfway through. The dish is done when the cabbage edges are deeply charred and tender, and an instant-read thermometer inserted into the thickest part of the chicken reaches 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes before chopping.
- Toast the panko: While the sheet pan is in the oven, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the panko breadcrumbs and garlic powder. Cook, stirring frequently, until the panko is deeply golden brown and fragrant, about 3 to 4 minutes. Remove from the heat and immediately stir in the lemon zest. Set aside.
- Mix the dressing: In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, grated garlic, and 1/4 cup of the Parmesan cheese. If the dressing is thicker than you’d like, whisk in 1 to 2 tablespoons of water until it reaches your desired consistency.
- Assemble and serve: Transfer the warm roasted cabbage to a large serving bowl. Drizzle with about half of the dressing and toss thoroughly to coat the leaves. Top the salad with the chopped chicken, the remaining dressing, the remaining 1/4 cup of Parmesan cheese, and a generous handful of the crispy lemon panko.
Notes
- Why it works: Roasting the cabbage at a high heat of 425°F caramelizes its natural sugars, replacing the raw bite of standard greens with a savory, tender-crisp sweetness that pairs exceptionally well with heavy, umami-packed Caesar dressing.
- Make-ahead tip: The dressing can be whisked together and stored in an airtight container in the refrigerator for up to 3 days before use. The panko topping can also be toasted a day in advance and kept at room temperature.
Nutrition (per serving — estimates)
Calories: 485 | Total Carbs: 18g (Fiber: 6g, Sugar: 8g) | Fat: 31g (Saturated: 6g) | Protein: 33g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 485
- Sugar: 8g
- Fat: 31g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 33g