Crispy Chicken Kale Salad (Printable Version)

Golden crispy chicken atop fresh kale with cherry tomatoes, pecans, and tangy maple-Dijon dressing. A hearty, 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 - ½ teaspoon salt
08 - ½ 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 - ½ red onion, thinly sliced
13 - ⅓ cup toasted pecans or walnuts, optional
14 - ¼ cup grated Parmesan cheese, optional

→ Maple-Dijon Dressing

15 - ¼ 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, beaten eggs in the second, and mix panko breadcrumbs with garlic powder, paprika, salt, and pepper in the third.
03 - Dredge each chicken cutlet in flour, shake off excess, dip in beaten egg, then coat thoroughly in panko mixture, pressing gently to adhere.
04 - Heat ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering. Fry chicken cutlets 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 until emulsified and fully combined.
06 - Place kale in a large bowl, drizzle with half the dressing, and massage for 1-2 minutes to soften and break down fibers. Add tomatoes, red onion, nuts, and Parmesan if using. Toss gently with remaining dressing.
07 - Top assembled salad with crispy chicken strips and serve immediately while chicken is still warm.

# Expert Advice:

01 -
  • The chicken stays unbelievably crispy even after sitting on the greens for a few minutes, thanks to the panko crust.
  • Massaging the kale transforms it from tough and bitter to tender and almost buttery.
  • The maple Dijon dressing hits every note: tangy, sweet, a little mustardy, and it clings to every leaf.
  • It feels indulgent but sneaks in enough greens and protein that you walk away energized, not sluggish.
02 -
  • Don't skip massaging the kale, it's the difference between a salad you tolerate and one you crave.
  • Let the chicken rest after frying or all the juices will run out when you slice it, leaving the meat dry.
  • If your oil isn't hot enough, the breading will absorb grease and turn soggy instead of crisp.
  • Dress the kale just before serving so it stays vibrant and doesn't wilt into mush.
03 -
  • Use a meat thermometer to check the chicken, pulling it at exactly 165 degrees so it stays juicy inside while the crust stays crisp.
  • Make the dressing a day ahead and store it in the fridge, the flavors meld and deepen overnight.
  • If you're prepping for meal prep, keep the chicken, greens, and dressing separate until you're ready to eat so nothing gets soggy.
  • Double the panko mixture and keep it in a jar, it's perfect for coating fish, pork chops, or even zucchini sticks.
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