Crispy Chicken Kale Salad (Printable version)

Golden crispy chicken atop fresh kale with cherry tomatoes, red onion, and tangy maple-Dijon dressing—a satisfying main dish.

# 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 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 pepper.
03 - Dredge chicken cutlets 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 cooked through. Transfer to 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 emulsified.
06 - Place chopped kale in a large bowl. Drizzle with half the dressing and massage kale for 1 to 2 minutes to soften and tenderize. 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 remains warm and crispy.

# Expert Tips:

01 -
  • The crispy chicken stays crunchy even after you toss it with the greens, which means every bite has that satisfying crackle.
  • Massaging the kale with dressing transforms it from tough to tender in under two minutes, and it actually tastes better that way.
  • The maple syrup in the dressing adds just enough sweetness to balance the sharpness of the Dijon without feeling like dessert.
  • This salad is filling enough to be dinner but light enough that you won't feel sluggish an hour later.
02 -
  • Don't overcrowd the skillet when frying or the temperature will drop and your chicken will turn soggy instead of crispy.
  • Let the chicken rest for five minutes after frying so the juices redistribute and the breading sets, otherwise it'll fall apart when you slice it.
  • Massaging the kale isn't optional, raw kale is too tough and bitter, but a minute of working it with the dressing transforms the texture completely.
  • If your dressing separates, just whisk it again right before tossing, emulsions can break but they're easy to bring back together.
03 -
  • Make extra dressing and keep it in a jar in the fridge, it lasts for a week and works beautifully on roasted vegetables or grain bowls.
  • If you're meal prepping, keep the chicken and salad separate until you're ready to eat so the breading doesn't get soggy.
  • Toast your nuts in a dry skillet for a few minutes before adding them, it brings out their flavor and makes the salad taste more intentional.
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