Crispy Chicken Kale Salad (Printable)

Golden crispy chicken atop fresh kale with cherry tomatoes, pecans, and tangy maple-Dijon dressing for a satisfying meal.

# Ingredient List:

→ Crispy Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - Vegetable oil for frying

→ Salad

10 - 8 cups kale, stems removed and leaves chopped
11 - 1 cup cherry tomatoes, halved
12 - 1/2 red onion, thinly sliced
13 - 1/3 cup toasted pecans or walnuts, optional
14 - 1/4 cup grated Parmesan cheese, optional

→ Maple-Dijon Dressing

15 - 1/4 cup extra-virgin olive oil
16 - 2 tablespoons pure maple syrup
17 - 1 tablespoon Dijon mustard
18 - 1 tablespoon apple cider vinegar
19 - 1 small garlic clove, minced
20 - Salt and freshly ground black pepper to taste

# Steps:

01 - Slice each chicken breast in half horizontally to create 4 thin cutlets of uniform thickness.
02 - Place flour in a shallow dish. Beat eggs in a second dish. In a third dish, combine panko, garlic powder, paprika, salt, and pepper.
03 - Dredge chicken in flour, shake off excess, dip in beaten egg, then coat thoroughly in panko mixture, pressing gently to adhere.
04 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken cutlets 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towel-lined plate and rest for 5 minutes. Slice into strips.
05 - Whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper until emulsified.
06 - Place kale in a large bowl. Drizzle with half the dressing and massage for 1 to 2 minutes to soften and tenderize. Add tomatoes, red onion, nuts, and Parmesan if using. Toss gently with remaining dressing.
07 - Top salad with crispy chicken strips and serve immediately.

# Expert Advice:

01 -
  • The crispy chicken stays crunchy even after you toss it with the greens, which feels like cheating in the best way.
  • Massaging the kale with maple Dijon dressing turns it tender and almost sweet, no bitterness left behind.
  • It's filling enough to call dinner but light enough that you don't need a nap after.
  • You can prep the components ahead and assemble right before serving so it always tastes fresh.
02 -
  • Don't skip massaging the kale or it'll taste bitter and tough, those two minutes make all the difference.
  • Let the oil heat fully before adding the chicken or the breading will absorb too much oil and turn soggy instead of crispy.
  • Slice the chicken after it rests, not right out of the pan, so the juices stay inside instead of running all over your cutting board.
03 -
  • Press the panko into the chicken firmly with your palms so it really sticks and doesn't fall off in the oil.
  • Use a thermometer to check that the oil stays around 350 degrees, too hot and the coating burns before the chicken cooks, too cool and it gets greasy.
  • Taste the dressing before you toss the salad and adjust the maple or vinegar based on how sweet or tangy you like things.
Go Back