Crispy Chicken Kale Salad (Printable)

Golden crispy chicken atop fresh kale with cherry tomatoes, pecans, and tangy maple-Dijon dressing. Serves 4 in 40 minutes.

# What You'll Need:

→ 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

# Step-by-Step:

01 - Slice each chicken breast in half horizontally to create 4 thin cutlets.
02 - Place flour in a shallow dish. In a second dish, beat the eggs. In a third dish, combine panko, garlic powder, paprika, salt, and pepper.
03 - Dredge chicken pieces in flour, dip in egg, then coat thoroughly in panko mixture.
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 a paper towel-lined plate and let 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 kale for 1 to 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.

# Expert Advice:

01 -
  • The panko crust stays shatteringly crisp even after sitting on dressed greens for a few minutes.
  • Massaging the kale transforms it from tough and bitter to tender and almost sweet.
  • The maple-Dijon dressing walks the line between tangy and sweet without tipping into dessert territory.
  • It feels indulgent enough for dinner guests but comes together fast enough for a weeknight.
02 -
  • Don't skip massaging the kale, it's the difference between a salad that's pleasant and one that's actually tender and delicious.
  • Let the chicken rest after frying so the juices redistribute, otherwise they'll run out the second you slice it.
  • Fry in batches if your skillet isn't big enough, crowding the pan drops the oil temperature and makes the coating soggy instead of crisp.
03 -
  • Use a meat thermometer to check the chicken, guessing leads to either dry meat or undercooked centers.
  • Toast your nuts in a dry skillet for a few minutes before adding them to the salad, it deepens their flavor and makes them taste fresher.
  • If the dressing seems too thick, whisk in a teaspoon of water at a time until it reaches a pourable consistency.
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