This Creamy Kale Salad with Chicken Schnitzel is a fresh and crispy twist on a classic comfort meal. Tender, golden-brown chicken schnitzel pairs beautifully with a creamy, zesty kale salad packed with flavour and texture. Whether you're after a satisfying lunch or an easy weeknight dinner, this dish is both nourishing and delicious.
Looking for other delicious chicken recipes? You'll love my Chicken and Greens Chopped Salad or my One Tray Bake Butter Chicken.
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Why you need to make this Creamy Kale Salad with Chicken Schnitzel
Perfect Balance of Crunch and Creaminess: The crispy, golden schnitzel contrasts beautifully with the creamy, well-massaged kale, making for an irresistibly satisfying bite.
Nutrient-Packed and Hearty: This salad is not only packed with protein from the schnitzel but also filled with fibre-rich greens, healthy fats from avocado, and a vibrant dressing.
Quick and Easy to Make: With minimal prep and simple ingredients, this meal comes together quickly while still feeling special and restaurant-quality.
Ingredients
- Chicken Breast: Lean and tender, perfect for crispy schnitzel when pounded thin.
- Panko Breadcrumbs: Creates a light and crispy coating that gives the schnitzel a perfect crunch.
- Garlic Salt: Enhances the flavour of the breading, adding a savoury touch.
- Egg: Helps the breadcrumbs stick to the chicken for an even, crispy coating.
- Flour: Provides the base layer for the coating, ensuring the schnitzel crisps up beautifully.
- Olive Oil: Used to fry the schnitzel and roast the zucchini for added flavour.
- Kale: A nutrient-dense green that softens beautifully when massaged with salt.
- Zucchini: Adds a delicious, slightly charred sweetness to the salad.
- Mayonnaise & Dijon Mustard: The creamy dressing base that adds richness and tang.
- Lemon Juice: Brightens up the dressing and balances the richness.
- Peas & Avocado: Add sweetness and creaminess to the salad for a balanced bite.
- Parmesan Cheese: A salty, umami-packed topping that ties everything together.
See recipe card for quantities.
Instructions for Creamy Kale Salad with Chicken Schnitzel
- Step 1: Massage the kale with salt
- Step 2: Grill the zucchini
- Step 3: Assemble the rest of the salad ingredients
- Step 4: Bread the chicken
5. Step 5: Shallow fry the schnitzels
6. Step 6: Plate up chicken with the salad and top with parmesan
Hint: Massage the Kale Properly: Kale can be tough, but massaging it with salt for 1-2 minutes helps break it down, making it softer and more enjoyable to eat.
Substitutions
Make it Vegetarian: Swap the chicken schnitzel for crispy tofu, breaded eggplant, or a plant-based schnitzel alternative.
Dairy-Free Option: Use a dairy-free parmesan alternative or nutritional yeast for a cheesy flavour without dairy.
Gluten-Free Alternative: Use gluten-free panko and flour to keep the schnitzel crispy without gluten.
Storage
Store the schnitzel and salad separately in airtight containers in the fridge. Reheat the schnitzel in an air fryer or oven at 180°C for a few minutes to crisp it back up. The salad can last up to 2 days, but it’s best enjoyed fresh.
Top Tip for Creamy Kale Salad with Chicken Schnitzel
Make sure the oil is hot before adding the chicken, and don’t overcrowd the pan—this ensures a perfectly golden and crunchy schnitzel.
FAQ
Can I bake the schnitzel instead of frying?
Yes! Bake at 200°C for 20 minutes, flipping halfway, for a healthier alternative.
How long does this salad last?
The kale salad (without the schnitzel) can be stored for up to 2 days in the fridge. The schnitzel is best eaten fresh but can be reheated.
Can I prep the dressing ahead of time?
Absolutely! The dressing can be made 2-3 days in advance and stored in an airtight container in the fridge.
Related
Looking for other recipes like this? Try these:
Creamy Kale Salad with Chicken Schnitzel
Ingredients
For the chicken
- 400 g chicken breast 2 small breasts or one large
- ½ cup panko crumbs or bread crumbs
- 2 teaspoon garlic salt or powdered garlic and salt
- 1 egg whisked
- 1 tablespoon plain flour
- 2 tablespoon olive oil
- sea salt flakes
- pepper
For the salad
- 3 cups kale darkibor/curled kale, roughly chopped
- 1 zucchini sliced into coins
- 2 tablespoon mayo
- 1 small shallot approx 1 tbsp, very finely diced
- 2 teaspoon dijon mustard
- ½ lemon juiced
- ½ cup peas thawed
- ½ avocado diced
- parmesan cheese
- sea salt flakes
- pepper
Instructions
- Begin by adding the kale to a large mixing bowl with a decent pinch of salt. Massage the kale for 1 - 2 minutes. The salt with help break down the kale and reduce volume by about half. Leave this to the side.
- Bring a pan to high heat with 1 tablespoon of olive oil. Add the zucchini and fry on each side until golden brown. You want to cook this on high heat fast so the zucchini gets good colour but doesn't soften and break down in the pan. Transfer to paper towel once done to drain excess oil.
- Add peas, avocado and zucchini to the kale bowl.
- In a small bowl, whisk together the mayo, mustard, shallots and lemon. Hold off on the seasoning as the kale will be quite salty already.
- For the chicken, slice the chicken into 2 thin pieces (refer to video as needed) then place between two pieces of baking paper and bang using rolling pin or something similar to tenderise and get the chicken as flat as possible (without it breaking apart).
- Prepare a shallow dish with the whisked egg and another with the panko crumbs, garlic salt and pepper mixed together.
- Bread the chicken by sprinkling with a layer of flour, then dipping into whisked egg and then pressing into the crumbs.
- Bring a large pan to medium/high heat with the olive oil and fry the chicken on each side until golden and crispy.
- Finally, mix the dressing into the kale salad, season the salad as needed, spread the salad over two dinner plates, top with the chicken and a load of freshly grated parmesan. Enjoy!
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