Crispy Chicken Kale Salad

A vibrant and satisfying salad featuring golden, crispy chicken atop fresh kale, tossed with a tangy maple-Dijon dressing—perfect for a hearty lunch or light dinner.

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This recipe uses thin chicken cutlets breaded in a seasoned panko mixture to ensure a quick fry and a crisp exterior. When paired with the sturdy texture of kale, it creates a meal that is both nutritious and indulgent.

Ingredients

• For the Crispy Chicken
• 2 large boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• Vegetable oil, for frying
• For the Salad
• 8 cups kale, stems removed and leaves chopped
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/3 cup toasted pecans or walnuts (optional)
• 1/4 cup grated Parmesan cheese (optional)
• For the Maple-Dijon Dressing
• 1/4 cup extra-virgin olive oil
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 small garlic clove, minced
• Salt and freshly ground black pepper, to taste

Instructions

Step 1: Prepare the chicken

Slice each chicken breast in half horizontally to create 4 thin cutlets.

Step 2: Set up breading stations

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.

Step 3: Dredge the chicken

Dredge chicken pieces in flour, dip in egg, then coat thoroughly in panko mixture.

Step 4: Fry the chicken

Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken cutlets 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate and let rest for 5 minutes. Slice into strips.

Step 5: Prepare the dressing

Whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper until emulsified.

Step 6: Assemble the salad

Place kale in a large bowl. Drizzle with half the dressing and massage kale for 1–2 minutes to soften. Add tomatoes, red onion, nuts, and Parmesan if using. Toss gently with remaining dressing.

Step 7: Finish and serve

Top salad with crispy chicken strips and serve immediately.

Zusatztipps für die Zubereitung

For a lighter version, you can bake the breaded chicken at 425°F (220°C) for 18–20 minutes, making sure to flip it halfway through for even browning.

Varianten und Anpassungen

Feel free to substitute the kale with spinach or mixed greens if you prefer a softer leaf. For extra flavor and texture, try adding sliced avocado or dried cranberries.

Serviervorschläge

This hearty salad pairs beautifully with a chilled glass of Chardonnay or a refreshing sparkling water with a twist of lemon.

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Enjoy this Crispy Chicken Kale Salad as a wholesome and satisfying meal that combines fresh garden vegetables with the comfort of golden-fried chicken.

Recipe Help & Answers

→ Can I bake the chicken instead of frying it?

Yes, absolutely. Bake the breaded chicken cutlets at 425°F (220°C) for 18–20 minutes, flipping halfway through. This creates a lighter version while maintaining crispiness.

→ Why do you massage the kale with dressing?

Massaging kale breaks down its tougher cell structure and helps it absorb the dressing, making it more tender and flavorful while preventing wilting before serving.

→ What can I substitute for kale?

Spinach or mixed greens work wonderfully as alternatives. They'll require less massage time since they're more delicate than kale.

→ How do I make the maple-Dijon dressing ahead of time?

Prepare the dressing up to three days in advance and store it in an airtight container in the refrigerator. Whisk or shake well before using to reemulsify.

→ What variations can enhance this salad?

Try adding sliced avocado, dried cranberries, croutons, or roasted vegetables. A sprinkle of crispy bacon or different cheese varieties also complement the dish beautifully.

→ Is this salad suitable for meal prep?

Prepare components separately and store in containers. Assemble fresh when ready to eat, as combining everything ahead can make the salad soggy. Chicken and dressing keep refrigerated for up to three days.