Crispy Chicken Kale Salad (Print Version)

Golden crispy chicken atop tender kale with cherry tomatoes, tossed in a tangy maple-Dijon dressing. Hearty and satisfying.

# 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

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

# Directions:

01 - Slice each chicken breast horizontally in half to create 4 thin cutlets of uniform thickness.
02 - Arrange three shallow dishes: 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 - Dredge each chicken cutlet in flour to coat lightly, shake off excess, dip into beaten egg, then press firmly into panko mixture ensuring complete coverage on all sides.
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 3-4 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 in a small bowl until fully emulsified.
06 - Place chopped kale in a large bowl, drizzle with half the prepared dressing, and massage gently with your hands for 1-2 minutes until leaves become tender and darkened in color.
07 - Add halved cherry tomatoes, sliced red onion, toasted nuts, and grated Parmesan cheese to massaged kale. Toss gently with remaining dressing until evenly coated.
08 - Distribute dressed salad among serving plates and top each portion with crispy chicken strips. Serve immediately.

# Expert Suggestions:

01 -
  • The panko crust stays shatteringly crisp even after it meets the greens, no sogginess in sight.
  • Massaging the kale transforms it from tough and bitter to silky and almost sweet.
  • That maple Dijon dressing does double duty as both marinade mood and flavor bridge between richness and brightness.
  • It looks like you spent an hour on it, but truthfully, it's faster than waiting for takeout.
02 -
  • Don't skip massaging the kale, it's the difference between eating something tough and leathery versus tender and pleasant.
  • If your oil isn't hot enough, the breading will absorb it and turn greasy instead of crispy, test with a breadcrumb first.
  • Slice the chicken after it rests, not before, or you'll lose all those delicious juices to the cutting board.
03 -
  • Use one hand for wet ingredients and one for dry when breading to avoid clumpy fingers and wasted coating.
  • Let the oil come back up to temperature between batches if you're frying multiple cutlets, patience pays off in crispness.
  • Taste your dressing before you pour it all over the salad, everyone's sweetness and tang preference is a little different.
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