Crispy Chicken Kale Salad (Printable)

Golden crispy chicken atop fresh kale with cherry tomatoes, pecans, and a tangy maple-Dijon dressing.

# 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 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:

01 - Slice each chicken breast in half horizontally to create 4 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 pieces 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 fully emulsified.
06 - Place kale in a large bowl. Drizzle with half the dressing and massage kale for 1 to 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 -
  • It satisfies like a main course but still feels light and energizing, perfect for when you want both indulgence and nourishment.
  • The maple-Dijon dressing brings a sweetness that balances the bitterness of kale in a way that makes even skeptics ask for seconds.
  • Crispy chicken on a salad transforms it from side dish to centerpiece without feeling heavy or overly rich.
  • It comes together in under an hour and uses pantry staples you likely already have on hand.
02 -
  • Don't skip massaging the kale, it transforms the texture from tough and bitter to tender and almost sweet.
  • Let the chicken rest after frying so the juices redistribute and the crust stays crispy instead of getting soggy.
  • If your oil isn't hot enough, the breading will absorb too much oil and turn greasy instead of crispy, so wait until it shimmers before adding chicken.
  • Use fresh garlic in the dressing, not garlic powder, because the raw bite is what makes it feel alive and vibrant.
03 -
  • Press the panko firmly onto the chicken so it adheres well and doesn't fall off during frying.
  • If the breading starts to brown too fast, lower the heat slightly so the chicken cooks through without burning.
  • Taste your dressing before tossing it with the salad, it should be bold because the kale will mellow it out.
  • Use a meat thermometer to check that the chicken reaches 165 degrees Fahrenheit internally for perfect doneness every time.
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