Crispy Chicken Kale Salad (Printable Version)

Golden crispy chicken atop fresh kale tossed with tangy maple-Dijon dressing. A vibrant, satisfying 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

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

# Step-by-Step Directions:

01 - Slice each chicken breast in half horizontally to create 4 thin cutlets of even 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 chicken pieces in flour, 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 3-4 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 pepper until emulsified.
06 - Place kale in a large bowl. Drizzle with half the dressing and massage kale for 1-2 minutes to soften. 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 shatteringly crisp even after sitting on the greens for a few minutes.
  • Massaging the kale transforms it from tough to tender and almost sweet.
  • The maple Dijon dressing hits every note: tangy, slightly sweet, and just rich enough.
  • It feels indulgent but is packed with greens and lean protein.
02 -
  • Don't crowd the pan when frying or the chicken will steam instead of crisping up.
  • Massaging the kale really does transform it from chewy to silky, so don't rush through that step.
  • Let the chicken rest after frying so the juices redistribute and the coating sets properly.
03 -
  • Use a meat mallet to gently pound the chicken cutlets to an even thickness before breading for the most consistent cooking.
  • Toast your nuts in a dry skillet for a few minutes before adding them to the salad; it deepens their flavor and makes them even crunchier.
  • If your dressing seems too thick, whisk in a teaspoon of water at a time until it reaches the perfect drizzling consistency.
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