Crispy Chicken Kale Salad (Printable)

Golden crispy chicken served over fresh kale with cherry tomatoes, pecans, and a tangy maple-Dijon dressing.

# Components:

→ 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, 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

# Method:

01 - Slice each chicken breast horizontally in half to create 4 thin, even cutlets for uniform cooking.
02 - Arrange three shallow dishes in sequence: place flour in the first, beat eggs in the second, and combine panko breadcrumbs with garlic powder, paprika, salt, and pepper in the third.
03 - Coat each chicken cutlet thoroughly in flour, shake off excess, dip in beaten egg, then coat completely in the panko mixture, pressing gently to ensure adhesion.
04 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place breaded chicken cutlets in hot oil and fry 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 pepper until fully emulsified and well combined.
06 - Place chopped kale in a large bowl, drizzle with half the prepared dressing, and massage the leaves firmly for 1 to 2 minutes until they soften and become tender. Add halved cherry tomatoes, sliced red onion, toasted nuts, and Parmesan cheese if desired. Toss gently with remaining dressing to coat evenly.
07 - Arrange dressed kale salad on serving plates or a large platter, top with sliced crispy chicken strips, and serve immediately while chicken is still warm and crispy.

# Expert Advice:

01 -
  • The panko crust stays shatteringly crisp even after sitting on the dressed greens for a few minutes.
  • Massaging the kale transforms it from tough to tender without any cooking required.
  • The maple Dijon dressing walks the line between sweet and sharp in a way that makes you want to lick the bowl.
  • It feels indulgent but somehow leaves you energized instead of weighed down.
02 -
  • Don't skip the resting time after frying, the chicken needs those 5 minutes for the juices to redistribute or they'll run out when you slice it.
  • If your panko won't stick, make sure the chicken is completely dry before you start breading and that you're pressing the crumbs firmly into both sides.
  • Massage the kale longer than you think you need to, under massaged kale is chewy and bitter, properly massaged kale is tender and almost sweet.
03 -
  • Make extra dressing and keep it in a jar in the fridge, it lasts a week and turns any weeknight greens into something special.
  • If you're meal prepping, store the chicken, greens, and dressing separately and assemble just before eating so nothing gets soggy.
  • Use a meat thermometer to check that the thickest part of the chicken reaches 165 degrees, it takes the guesswork out and prevents overcooking.
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