Crispy Chicken Kale Salad (Printable)

Vibrant salad featuring golden crispy chicken, tender kale, and tangy maple-Dijon dressing. Hearty yet fresh.

# 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 - 0.5 teaspoon salt
08 - 0.5 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 - 0.5 red onion, thinly sliced
13 - 0.33 cup toasted pecans or walnuts
14 - 0.25 cup grated Parmesan cheese

→ 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

# How-To 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. Mix panko, garlic powder, paprika, salt, and pepper in a third dish.
03 - Coat chicken pieces in flour, dip in beaten egg, then thoroughly coat in panko mixture, pressing gently to adhere.
04 - Heat 0.5 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 internal temperature reaches 165°F. 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 a large bowl. Drizzle with half the dressing and massage for 1 to 2 minutes to soften. Add tomatoes, red onion, nuts, and Parmesan. Toss gently with remaining dressing.
07 - Top salad with crispy chicken strips and serve immediately.

# Top Tips:

01 -
  • The crispy panko crust on the chicken stays crunchy even after sitting on the greens for a few minutes.
  • Massaging the kale transforms it from tough and bitter to silky and mild.
  • The maple-Dijon dressing strikes the perfect balance between sweet, tangy, and savory.
  • It feels like restaurant quality but comes together in under an hour in your own kitchen.
02 -
  • Let the oil get properly hot before adding the chicken or the breading will absorb oil and turn soggy instead of crispy.
  • Massaging the kale is not optional, it transforms the texture from tough and chewy to tender and silky.
  • Slice the chicken after it rests so the juices redistribute and the strips stay moist inside their crispy coating.
03 -
  • Press the panko firmly onto the chicken so it adheres well and does not fall off during frying.
  • Use a meat thermometer to check for 165 degrees internally so you never overcook the chicken.
  • Make extra dressing and keep it in the fridge for up to a week, it is excellent on roasted vegetables and grain bowls.
  • If you are meal prepping, keep the chicken and greens separate until you are ready to eat so the crust stays crispy.
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