Crispy Chicken Kale Salad (Print)

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

# Ingredients:

→ 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 - 0.5 teaspoon salt
08 - 0.5 teaspoon black pepper
09 - Vegetable oil for frying

→ Salad

10 - 8 cups fresh kale, stems removed and leaves chopped
11 - 1 cup cherry tomatoes, halved
12 - 0.5 red onion, thinly sliced
13 - 0.33 cup toasted pecans or walnuts, optional
14 - 0.25 cup grated Parmesan cheese, optional

→ Maple-Dijon Dressing

15 - 0.25 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

# Instructions:

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. Mix panko, garlic powder, paprika, salt, and pepper in a third dish.
03 - Dredge chicken cutlets in flour, dip in beaten egg, then coat thoroughly in panko mixture, pressing gently to adhere.
04 - Heat 0.5 inch of vegetable oil in a large skillet over medium-high heat. Fry breaded cutlets 3-4 minutes per side until golden brown and cooked through. Transfer to paper towel-lined plate and rest 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 large bowl. Drizzle with half the dressing and massage kale for 1-2 minutes to soften. Add tomatoes, red onion, nuts, and Parmesan if using. Toss gently with remaining dressing.
07 - Top salad with crispy chicken strips and serve immediately.

# Pro Tips:

01 -
  • The chicken stays shatteringly crisp even after you pile it on the greens, thanks to the panko crust that holds its crunch.
  • Massaging the kale transforms it from tough and bitter into something tender and almost buttery, making every bite satisfying instead of work.
  • The maple Dijon dressing hits that perfect balance where you can't tell if it's sweet or tangy, just that you want to lick the bowl.
  • It's hearty enough to feel like a real meal but light enough that you don't need a nap afterward.
02 -
  • Don't skip the resting time after frying, because cutting into the chicken too soon lets all the juice run out and leaves you with dry strips instead of tender ones.
  • Massage the kale longer than you think you need to, at least a full minute, because under massaged kale stays tough and bitter no matter how good your dressing is.
  • Keep the oil temperature steady by not overcrowding the pan, because too many cutlets at once drop the heat and turn your crispy chicken into greasy, soggy disappointment.
03 -
  • Use a meat thermometer to check that the thickest part of the chicken reaches 165 degrees, because guessing can leave you with undercooked centers even if the outside looks perfect.
  • Toast your nuts in a dry skillet for a few minutes before adding them to the salad, because it wakes up their oils and makes them taste richer and more complex.
  • Let the dressing sit for 10 minutes before using it so the garlic mellows slightly and all the flavors have time to marry together.
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