Crispy Chicken Kale Salad (Print Version)

Golden crispy chicken paired with tender kale, cherry tomatoes, and a tangy maple-Dijon dressing.

# What You 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

# Directions:

01 - Slice each chicken breast horizontally in half to create 4 thin cutlets of uniform thickness.
02 - Place flour in one shallow dish. Beat eggs in a second dish. Mix panko, garlic powder, paprika, salt, and pepper in a third dish.
03 - Dredge each chicken piece in flour, shake off excess, dip in beaten egg, then coat thoroughly 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 3-4 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 1-2 minutes to soften and break down fibers. Add tomatoes, red onion, nuts, and Parmesan if using.
07 - Toss salad gently with remaining dressing. Top with crispy chicken strips and serve immediately.

# Expert Tips:

01 -
  • The crunch of panko-crusted chicken paired with massaged kale creates a texture contrast that keeps every bite interesting.
  • Maple and Dijon in the dressing hit that perfect sweet-tangy balance without tasting like dessert or too sharp.
  • It's hearty enough to be dinner but light enough that you won't need a nap afterward.
  • You can prep components ahead and assemble right before serving, making it ideal for busy weeknights or casual gatherings.
02 -
  • Don't skip massaging the kale, it's the step that transforms it from tough and bitter to tender and sweet.
  • Make sure the oil is hot enough before adding the chicken or the breading will absorb too much oil and turn soggy instead of crispy.
  • Let the fried chicken rest for a few minutes before slicing so the juices redistribute and the crust stays intact.
03 -
  • Use one hand for dry ingredients and one hand for wet when breading to keep your fingers from getting completely coated in batter.
  • 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.
  • If you're meal prepping, store the chicken, greens, and dressing separately and assemble right before eating so nothing gets soggy.
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