Crispy Chicken Kale Salad (Printable View)

Golden crispy chicken paired with fresh kale, cherry tomatoes, and a tangy maple-Dijon dressing for a satisfying meal.

# 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 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
14 - 1/4 cup grated Parmesan cheese

→ 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

# How To Make It:

01 - Slice each chicken breast in half horizontally to create 4 thin cutlets of uniform thickness.
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 thoroughly in flour, dip in beaten egg, then coat completely in panko mixture, pressing gently to adhere.
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 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 and fully combined.
06 - Place kale in a large bowl. Drizzle with half the dressing and massage kale with hands for 1 to 2 minutes until softened. Add tomatoes, red onion, pecans, and Parmesan. Toss gently with remaining dressing.
07 - Divide dressed salad among bowls or plates. Top each serving with crispy chicken strips and serve immediately.

# Expert Advice:

01 -
  • It gives you the crispy crunch of fried chicken without any guilt because there's a whole mountain of greens underneath.
  • The maple Dijon dressing is the kind of sweet and sharp that makes you want to drink it straight from the bowl.
  • Massaging the kale transforms it from tough and bitter into tender ribbons that actually taste good.
  • It's filling enough to be dinner but light enough that you won't need a nap afterward.
02 -
  • The oil must be hot enough before you add the chicken, or the breading will absorb too much oil and turn soggy instead of crispy.
  • Massaging the kale is not optional, it transforms the texture completely and makes the difference between a tough salad and a tender one.
  • Let the chicken rest for a few minutes after frying so the juices redistribute and the coating stays intact when you slice it.
03 -
  • Use one hand for dry ingredients and one hand for wet ingredients when breading the chicken to avoid ending up with a thick layer of gunk on your fingers.
  • If the panko starts to brown too quickly in the pan, lower the heat slightly so the chicken has time to cook through without burning the coating.
  • Taste the dressing before you toss it with the salad and adjust the maple or mustard to your liking, because everyone has a different sweet to tangy preference.
Return