Crispy Chicken Kale Salad (Printable)

Golden crispy chicken atop fresh kale with tangy maple-Dijon dressing. Vibrant, satisfying, and perfect for any meal.

# 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

# Directions:

01 - Slice each chicken breast in half horizontally to create 4 thin cutlets of even thickness.
02 - Arrange three shallow dishes: place flour in the first, beat eggs in the second, and combine panko breadcrumbs with garlic powder, paprika, salt, and pepper in the third.
03 - Coat each chicken cutlet in flour, shake off excess, dip in beaten egg, then press firmly into panko mixture ensuring complete coverage on both sides.
04 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry breaded chicken cutlets 3 to 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, and minced garlic until emulsified. Season with salt and pepper to taste.
06 - Place chopped kale in a large bowl. Drizzle with half the dressing and massage for 1 to 2 minutes until leaves soften and brighten. Add cherry tomatoes, red onion, toasted nuts, and Parmesan cheese if using. Toss gently with remaining dressing.
07 - Top salad with warm crispy chicken strips and serve immediately while chicken retains optimal crispness.

# Expert Suggestions:

01 -
  • The chicken stays incredibly crunchy 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 silky and almost sweet.
  • The maple Dijon dressing walks the line between tangy and subtly sweet without tipping into dessert territory.
  • It feels indulgent but actually fills you up with real nutrition, not just empty comfort.
02 -
  • The oil temperature matters more than you think, too cool and the chicken absorbs grease, too hot and the outside burns before the inside cooks.
  • Massaging the kale isn't optional or fluffy food blog nonsense, it genuinely transforms the texture from chewy to tender.
  • Resting the fried chicken for five minutes lets the crust set and the juices redistribute, making every bite juicier.
03 -
  • Use a thermometer to check your oil, aiming for 350 to 365 degrees, guessing leads to greasy or burnt chicken.
  • Double the dressing recipe and keep extra in a jar, it's incredible on roasted vegetables and grain bowls all week.
  • If the panko isn't sticking well, let the egg coated chicken sit for thirty seconds before pressing it into the breadcrumbs.
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