Crispy Chicken Kale Salad (Printable)

Golden crispy chicken paired with fresh kale and tangy maple-Dijon dressing for a vibrant, 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 - 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, optional
14 - 0.25 cup grated Parmesan cheese, optional

→ 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 Make It:

01 - Slice each chicken breast in half horizontally to create four 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 breadcrumbs, garlic powder, paprika, salt, and black pepper.
03 - Dredge chicken pieces thoroughly in flour, dip in beaten egg, then coat completely 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 cooked through. Transfer to a paper towel-lined plate and rest for 5 minutes. Slice into strips.
05 - Whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, salt, and black pepper until emulsified.
06 - Place kale in a large bowl. Drizzle with half the dressing and massage kale for 1 to 2 minutes to soften and break down fibers. Add tomatoes, red onion, nuts, and Parmesan if using. Toss gently with remaining dressing.
07 - Top salad with crispy chicken strips and serve immediately.

# Expert Advice:

01 -
  • The chicken stays unbelievably crispy even after you toss it on the greens, thanks to the panko crust and quick rest time.
  • Massaging the kale transforms it from tough and bitter to tender and almost sweet, making every bite satisfying instead of a chore.
  • The maple Dijon dressing is the kind of balance you want to bottle, sweet enough to cut the bitterness but tangy enough to keep things interesting.
  • It is filling enough to be dinner but light enough that you do not feel weighed down afterward, which is exactly what I need on busy weeknights.
02 -
  • Do not skip the resting time after frying, letting the chicken sit for five minutes allows the juices to redistribute and keeps the crust from getting soggy when you slice it.
  • If your oil is not hot enough, the breading will absorb too much oil and turn greasy instead of crispy, test it by dropping in a pinch of panko, it should sizzle immediately.
  • Massage the kale longer than you think you need to, the leaves should feel almost silky and lose their tough, fibrous texture.
  • Add the chicken right before serving, if it sits on the dressed greens too long, the crust softens and you lose that contrast between crispy and tender.
03 -
  • Press the panko into the chicken firmly with your palms so it adheres better and does not fall off during frying.
  • Use a thermometer to check the oil temperature, keeping it around 350 degrees ensures even cooking and prevents burning.
  • Taste your kale after massaging it, if it still tastes bitter, add a tiny pinch of salt and massage for another thirty seconds.
  • Let the chicken rest on a wire rack instead of paper towels if you have one, it keeps the bottom from steaming and losing its crunch.
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