Crispy Chicken Kale Salad (Printable)

Golden crispy chicken paired with fresh kale and a tangy maple-Dijon dressing. Vibrant, satisfying, and ready in 40 minutes.

# 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 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 each chicken piece in flour, shaking 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 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. Slice into strips.
05 - Whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper until fully emulsified.
06 - Place kale in a large bowl. Drizzle with half the dressing and massage 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 while chicken is still warm.

# Expert Advice:

01 -
  • That satisfying crackle when you bite through the panko crust makes every piece feel like a small victory.
  • Massaging the kale transforms it from tough to silky in under two minutes, no wilting required.
  • The maple Dijon dressing walks the line between sweet and sharp so perfectly you'll want to drizzle it on everything.
  • It looks impressive enough for company but comes together faster than most takeout orders.
02 -
  • Don't skip the horizontal slicing, thick chicken breasts take twice as long to cook and the breading can burn before the center is done.
  • Massaging the kale isn't optional, raw kale is tough and bitter, but a quick massage breaks down the fibers and mellows the flavor completely.
  • Let the fried chicken rest for five minutes before slicing or all the juices will run out onto the cutting board instead of staying inside.
  • If your breading falls off during frying, the oil wasn't hot enough or you didn't press the panko firmly into the egg layer.
03 -
  • Use one hand for dry ingredients and one for wet when breading to keep your fingers from getting coated, it's called the dry hand wet hand method and it saves so much frustration.
  • Test the oil temperature by dropping in a pinch of panko, it should sizzle immediately but not smoke, that's your sweet spot.
  • Double the dressing recipe and keep the extra in the fridge, it lasts a week and turns any bowl of greens into something worth eating.
  • If the kale still feels tough after massaging, let it sit in the dressing for ten minutes before adding the other ingredients, the acid will soften it further.
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