Crispy Chicken Kale Salad (Printable Version)

Golden crispy chicken paired with fresh kale and a tangy maple-Dijon dressing. Ready in 40 minutes for a satisfying meal.

# Ingredient List:

→ 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

# How-To Steps:

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, garlic powder, paprika, salt, and pepper.
03 - Dredge each chicken piece in flour, shake 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 internal temperature reaches 165°F. 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 to 2 minutes to soften and break down fibers. Add tomatoes, red onion, nuts, and Parmesan if using.
07 - Toss salad gently with remaining dressing. Top with crispy chicken strips and serve immediately.

# Expert Advice:

01 -
  • The chicken stays shatteringly crisp even after you toss it on the greens, which feels like a small miracle every time.
  • Massaging the kale transforms it from tough to tender in under two minutes, and it actually makes a difference you can taste.
  • The maple Dijon dressing is sweet, tangy, and just rich enough to coat everything without drowning it.
  • You can prep the components ahead and assemble right before serving, so it works for weeknight dinners or casual gatherings.
02 -
  • If your oil is too hot, the breading will burn before the chicken cooks through, so test it with a small piece of panko first.
  • Don't skip the resting time after frying, it lets the juices redistribute so the chicken stays moist when you slice it.
  • Massaging the kale really does soften it, if you skip this step, the salad will be tough and bitter.
  • Dress the kale just before serving or it will wilt and lose its fresh crunch.
03 -
  • Pat the chicken dry with paper towels before breading so the flour sticks better and the coating doesn't slide off in the pan.
  • Let the breaded cutlets sit for five minutes before frying, it helps the coating set and stay put.
  • Use a meat thermometer to check that the chicken reaches 165 degrees internally, especially if your cutlets are thicker than expected.
  • Make extra dressing and keep it in a jar in the fridge, it lasts a week and tastes great on any salad or roasted vegetables.
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