Crispy Chicken Kale Salad (Printer view)

Golden crispy chicken paired with fresh kale and tangy maple-Dijon dressing. A vibrant, satisfying main dish ready 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 Base

10 - 8 cups fresh 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

# Directions:

01 - Slice each chicken breast in half horizontally to create four thin cutlets of even thickness.
02 - Place flour in a shallow dish. Beat eggs in a second dish. In a third dish, combine panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
03 - Coat each chicken piece in flour, shaking off excess. Dip into beaten egg, then press firmly into panko mixture, ensuring complete coverage on both sides.
04 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Fry breaded chicken cutlets 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate and rest for 5 minutes, then slice into strips.
05 - Whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, salt, and black pepper until fully emulsified and smooth.
06 - Transfer chopped kale to a large mixing bowl. Drizzle with half the prepared dressing and massage gently for 1 to 2 minutes until kale softens and darkens slightly. Add halved cherry tomatoes, sliced red onion, toasted nuts, and Parmesan cheese if desired. Toss gently with remaining dressing until evenly coated.
07 - Divide dressed kale salad evenly among serving bowls or plates. Arrange crispy chicken strips on top of each portion and serve immediately.

# Expert Suggestions:

01 -
  • The crispy chicken stays crunchy even after sitting on the dressed greens for a few minutes.
  • Massaging the kale transforms it from tough to tender without any heat.
  • The maple Dijon dressing hits sweet, tangy, and savory all at once.
  • Its filling enough to be dinner but light enough that you dont feel weighed down.
02 -
  • Dont skip massaging the kale or itll be too tough and bitter to enjoy raw.
  • Let the oil get hot enough before adding the chicken or the breading will absorb oil and turn soggy instead of crispy.
  • Rest the fried chicken for a few minutes before slicing so the juices redistribute and the coating stays intact.
03 -
  • Press the panko onto the chicken firmly with your palms so it really sticks and doesnt fall off in the oil.
  • Use a meat thermometer to check for 165 degrees internal temperature so you never overcook and dry out the chicken.
  • Toast your nuts in a dry skillet for a few minutes before adding them to the salad, it brings out their flavor and makes them even crunchier.
Go back