Save to Pinterest There was a Tuesday last spring when I needed something green and filling but also comforting in that fried-chicken-crunch kind of way. I had a bundle of kale from the farmers market that was starting to look judgmental in the crisper, and I thought, why not pair it with something indulgent? The combination of crispy, golden chicken and massaged kale tossed in a sweet-tangy dressing turned into one of those meals that felt both virtuous and satisfying. It's the kind of salad that doesn't apologize for having fried chicken on top.
I made this for a friend who swore she hated kale, and I watched her go back for seconds without saying a word. She finally admitted that maybe kale wasn't the problem, maybe it was just never dressed right. That dressing, with its balance of maple sweetness and mustard bite, does all the heavy lifting. By the time we finished the bowl, she was asking for the recipe, and I knew I had a winner.
Ingredients
- Boneless, skinless chicken breasts: Slicing them horizontally makes thinner cutlets that cook faster and stay juicier, plus more surface area for that crispy coating.
- All purpose flour: The first layer in the breading process, it helps the egg stick and creates a foundation for crunch.
- Eggs: They act as the glue between the flour and panko, making sure every bit of breadcrumb stays put during frying.
- Panko breadcrumbs: These Japanese style crumbs are lighter and crispier than regular breadcrumbs, and they fry up into the most satisfying golden shell.
- Garlic powder and paprika: A simple seasoning duo that adds warmth and a hint of smokiness without overpowering the chicken.
- Vegetable oil: You need enough to come halfway up the chicken for even frying, and it should be hot enough to sizzle immediately when the chicken hits the pan.
- Kale: Choose curly or lacinato, just make sure to remove the tough stems and chop the leaves into bite sized pieces that are easy to toss and eat.
- Cherry tomatoes: Halved, they add little bursts of sweetness and acidity that cut through the richness of the chicken.
- Red onion: Thinly sliced, it gives a sharp bite and a pop of color, mellowing slightly once tossed in the dressing.
- Toasted pecans or walnuts: Optional, but they add a nutty crunch that plays beautifully with the creamy dressing.
- Parmesan cheese: A little grated Parmesan adds salty, umami depth, though you can skip it to keep things lighter.
- Extra virgin olive oil: The base of the dressing, it should be fruity and smooth to carry the other flavors.
- Pure maple syrup: Real maple syrup, not pancake syrup, brings a natural sweetness that balances the sharpness of the mustard.
- Dijon mustard: It adds tang and a bit of heat, and it helps emulsify the dressing so it clings to every leaf.
- Apple cider vinegar: Bright and acidic, it wakes up the whole dressing and keeps it from feeling too heavy.
- Garlic clove: Minced fresh garlic gives the dressing a punchy, aromatic backbone.
Instructions
- Prepare the chicken:
- Slice each chicken breast in half horizontally to create four thin cutlets, which cook more evenly and give you more crispy surface area. Pat them dry with a paper towel so the breading sticks better.
- Set up breading stations:
- Place flour in a shallow dish, beat the eggs in a second dish, and mix panko with garlic powder, paprika, salt, and pepper in a third. Line them up in that order so you can move quickly and keep one hand dry.
- Dredge the chicken:
- Coat each cutlet in flour, shaking off the excess, then dip it in the egg, letting the extra drip off. Press it firmly into the panko mixture, making sure every inch is covered.
- Fry the chicken:
- Heat about half an inch of vegetable oil in a large skillet over medium high heat until it shimmers and a breadcrumb sizzles immediately when dropped in. Fry the cutlets for three to four minutes per side until they are deep golden brown and cooked through, then transfer them to a paper towel lined plate to drain and rest for five minutes before slicing into strips.
- Make the dressing:
- Whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper in a small bowl until the mixture is smooth and emulsified. Taste and adjust the seasoning if needed.
- Massage the kale:
- Place the chopped kale in a large bowl, drizzle with half the dressing, and use your hands to massage the leaves for one to two minutes. You will feel them soften and turn a darker green, which makes them tender and less bitter.
- Assemble the salad:
- Add the halved cherry tomatoes, sliced red onion, toasted nuts, and grated Parmesan if using, then toss everything gently with the remaining dressing. Top with the crispy chicken strips and serve right away while the chicken is still warm and crunchy.
Save to Pinterest The first time I brought this to a potluck, someone asked if I had ordered it from a restaurant. I took that as the highest compliment, because it really does look and taste like something you would pay good money for. But the truth is, it comes together in less than an hour, and most of that time is just standing at the stove with a pair of tongs. It is the kind of dish that makes you feel like a capable, put together human, even on days when you are neither of those things.
Making It Lighter
If you want to skip the frying, you can bake the breaded chicken at 425 degrees Fahrenheit for eighteen to twenty minutes, flipping halfway through. It will not be quite as crispy, but it still gets golden and crunchy, and you can feel a little better about eating two servings. I have done this on nights when I did not want to deal with a pan of hot oil, and it is just as satisfying. You can also swap the kale for spinach or mixed greens if you want something a little softer, though you will lose that hearty, sturdy texture that makes this salad feel like a real meal.
Customizing the Salad
This salad is forgiving and adaptable, which is one of the reasons I keep coming back to it. I have added sliced avocado when I had one sitting on the counter, and the creamy richness was a perfect match for the tangy dressing. Dried cranberries or dried cherries add a chewy sweetness that plays well with the nuts and the maple in the dressing. If you want more protein, toss in some cooked chickpeas or white beans. The base of crispy chicken, tender kale, and that maple Dijon dressing is solid enough to hold up to whatever else you want to throw in.
Serving and Pairing
This salad is best served immediately, while the chicken is still warm and the kale is freshly dressed. If you are making it ahead, keep the components separate and assemble just before serving so the greens do not wilt and the chicken does not lose its crunch. It pairs beautifully with a chilled Chardonnay or a crisp Sauvignon Blanc, though I have also served it with sparkling water with lemon and it felt just as special.
- If you have leftovers, store the chicken and salad separately so the breading does not get soggy.
- You can reheat the chicken in a 375 degree oven for a few minutes to crisp it back up.
- The dressing keeps in the fridge for up to a week and tastes great on other salads or roasted vegetables.
Save to Pinterest This salad has become one of those recipes I make when I want to impress someone without actually stressing out about it. It looks beautiful, tastes indulgent, and somehow still feels healthy enough to eat on a weeknight.
Recipe Q&A
- → How do I keep the chicken crispy when adding dressing?
Assemble the salad just before serving and place the warm crispy chicken on top as the final step. This prevents the breading from absorbing excess moisture. You can also store the chicken separately and combine everything right before eating.
- → Can I prepare this salad ahead of time?
Prepare the chicken, chop vegetables, and make the dressing up to 4 hours ahead. Keep them separate and store in the refrigerator. Assemble the salad within 15 minutes of serving to maintain the chicken's crispness and prevent the kale from becoming soggy.
- → What's the best way to massage kale?
After tossing the kale with half the dressing, use your hands to gently rub and squeeze the leaves for 1–2 minutes. This breaks down the fibers, making it tender and more flavorful while helping it absorb the dressing's flavors.
- → Is there a baking option for the chicken?
Yes, bake the breaded chicken at 425°F (220°C) for 18–20 minutes, flipping halfway through cooking. While slightly less crispy than pan-frying, it's a lighter cooking method that produces excellent results.
- → What greens can I substitute for kale?
Spinach, mixed greens, arugula, or romaine work well. For tender greens like spinach, skip the massaging step. Heartier greens like collards or mustard greens benefit from massaging like kale does.
- → How should I store leftovers?
Store the chicken and salad separately in airtight containers for up to 3 days. Reheat the chicken in a 350°F oven for 5–7 minutes to restore crispness. Keep dressing in a sealed jar and shake before using.