Crispy Chicken Kale Salad (Print Version)

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

# 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 Base

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

# How To Make It:

01 - Slice each chicken breast horizontally in half to create 4 thin cutlets of uniform thickness.
02 - Place flour in a shallow dish. Beat eggs in a second dish. Mix panko, garlic powder, paprika, salt, and pepper in a third dish.
03 - Coat 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 until shimmering. 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 well combined.
06 - Place kale in a large bowl. Drizzle with half the dressing and massage leaves for 1 to 2 minutes until softened. Add tomatoes, red onion, nuts, and Parmesan if desired. Toss gently with remaining dressing.
07 - Arrange crispy chicken strips atop dressed salad and serve immediately while chicken remains warm and crispy.

# Expert Tips:

01 -
  • The panko crust stays shatteringly crisp even after you toss it on the greens, giving you that satisfying crunch in every bite.
  • Massaging the kale transforms it from tough and bitter to silky and almost sweet, making it actually crave worthy.
  • The maple Dijon dressing walks the line between tangy and subtly sweet without tasting like dessert.
  • It feels indulgent enough for guests but comes together faster than ordering takeout.
02 -
  • Don't skip massaging the kale, it's the difference between eating a salad and chewing through a hedge.
  • Let the oil come to full temperature before adding chicken or the breading will absorb oil and turn greasy instead of crisp.
  • Slice the chicken after it rests, not before, or you'll lose all those precious juices to the cutting board.
03 -
  • Use one hand for dry ingredients and one for wet during breading to avoid building up layers of gunk on your fingers.
  • Toast your nuts in a dry skillet for a few minutes before adding them, it wakes up their flavor and adds another dimension of crunch.
  • If you're making this ahead, keep the chicken and dressed salad separate until serving so nothing gets soggy.
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