Crispy Chicken on Kale Salad

Panko chicken salad

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Panko crusted chicken is served on a flavorful kale salad which has sesame seeds, feta and a homemade honey mustard dressing. This makes a fantastic lunch or dinner, and it is very healthy.


  • 1 lb (450g) skinless, boneless chicken breast
  • 1 cup (150g) Panko crumbs
  • ½ cup (75g) shredded parmesan
  • ½ cup (125 ml) Italian dressing
  • ½ teaspoon garlic powder

For the Salad

  • 4 cups (110g) chopped, stemmed kale (or use salad leaves)
  • 1/2 red onion, in thin slices
  • ½ cup (70g) toasted sesame seeds or chopped walnuts
  • ½ cup (75g) crumbled feta cheese
  • ½ cup (25g) shredded or grated carrots
  • ½ diced red bell pepper
  • ½ diced yellow bell pepper

For the Honey Vinegar Dressing

  • 1 tablespoon honey
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ¼ cup (65 ml) olive oil
  • Salt and black pepper, to taste


  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Cover a baking pan in aluminum foil and put a metal cooling rack on top.
  3. Spray the cooling rack with nonstick cooking spray.
  4. Put the Italian dressing in one bowl and combine the panko, parmesan and garlic in another.
  5. Dip the chicken in the dressing and then into the panko mixture to coat.
  6. Arrange the coated chicken on the cooling rack.
  7. Cook for 15 minutes, turning halfway through, or until cooked through.
  8. While the chicken cooks, put the kale or salad leaves in a bowl.
  9. Whisk the honey, vinegar and mustard in another bowl.
  10. Slowly pour in the olive oil, whisking all the time.
  11. Grind in some salt and black pepper.
  12. Toss the sesame seeds, feta cheese, carrots, bell pepper and red onion with the kale or salad leaves.
  13. Pour the dressing over the kale or salad leaves and toss to mix..
  14. Serve the kale salad with the crispy chicken on top.


You can use mixed baby salad leaves instead of kale if you want.