Crispy Chicken Kale Salad (Printable Version)

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

# Components:

→ 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 - 0.5 teaspoon salt
08 - 0.5 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 - 0.5 red onion, thinly sliced
13 - 0.33 cup toasted pecans or walnuts, optional
14 - 0.25 cup grated Parmesan cheese, optional

→ Maple-Dijon Dressing

15 - 0.25 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

# Preparation 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, mix panko, garlic powder, paprika, salt, and pepper.
03 - Dredge chicken pieces in flour, dip in egg, then coat thoroughly in panko mixture, pressing gently to adhere.
04 - Heat 0.5 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 a paper towel-lined plate and let rest for 5 minutes, then 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 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 Advice:

01 -
  • The chicken stays shatteringly crisp even after sitting on the dressed greens for a few minutes.
  • Massaging the kale transforms it from tough to tender without any cooking required.
  • The maple Dijon dressing strikes a sweet and sharp balance that makes you want to lick the bowl.
  • It feels indulgent but leaves you energized instead of sluggish.
02 -
  • 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 is not optional, raw kale without this step can be tough and bitter.
  • If your oil isn't hot enough the breading will absorb grease and turn soggy instead of crispy.
  • Add the chicken to the salad just before serving or it will lose its crunch as it sits on the dressed greens.
03 -
  • Press the panko into the chicken firmly with your palms so it really sticks and doesn't fall off in the oil.
  • Taste your dressing before you pour it all over the salad, it should be bold because the greens will mellow it out.
  • Let the chicken rest on a wire rack instead of paper towels if you have one, it keeps the bottom from steaming and losing its crunch.
  • If you're making this ahead, keep the chicken and dressed salad separate until the last possible moment.
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