Crispy Chicken Kale Salad (Printable)

Golden crispy chicken paired with fresh kale, cherry tomatoes, and tangy maple-Dijon dressing. A vibrant, hearty 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 - 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 Steps:

01 - Slice each chicken breast in half horizontally to create 4 thin cutlets of even thickness.
02 - Place flour in a shallow dish. In a second dish, beat the eggs thoroughly. In a third dish, combine panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
03 - Dredge each chicken piece in flour, shaking off excess. Dip in beaten egg, then coat thoroughly in the panko mixture, pressing gently to adhere.
04 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Fry chicken cutlets 3 to 4 minutes per side until golden brown and cooked through. 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 fully emulsified and smooth.
06 - Place kale in a large bowl. Drizzle with half the dressing and massage the kale for 1 to 2 minutes to soften and break down the leaves. Add cherry tomatoes, red onion, nuts, and Parmesan if using. Toss gently with remaining dressing.
07 - Top the salad with crispy chicken strips and serve immediately while chicken retains its crispness.

# Expert Tips:

01 -
  • It delivers that satisfying crunch from both the chicken and the kale without feeling heavy or greasy.
  • The maple-Dijon dressing strikes a perfect balance between sweet and sharp, making every bite interesting.
  • You can prep most components ahead and assemble right before serving, which saves sanity on busy nights.
  • It feels like restaurant quality but costs a fraction and tastes fresher.
02 -
  • Don't skip massaging the kale, it's the difference between eating something tough and fibrous versus tender and delicious.
  • Let the fried chicken rest for a few minutes before slicing so the juices redistribute and the coating stays attached.
  • If your oil isn't hot enough, the breading will absorb grease and turn soggy instead of crisp.
  • Dress the salad right before serving or the kale will wilt and the chicken will lose its crunch.
03 -
  • Press the panko firmly onto the chicken so it sticks and doesn't fall off during frying.
  • Toast your nuts in a dry skillet for a few minutes before adding them to the salad, it deepens their flavor and makes them even crunchier.
  • Make extra dressing and keep it in a jar in the fridge, it lasts for about a week and works on almost any salad or roasted vegetables.
  • If you're meal prepping, store the chicken and salad components separately and assemble just before eating to keep everything fresh and crisp.
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