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feature image Creamy Kale Salad with Chicken Schnitzel

Creamy Kale Salad with Chicken Schnitzel

Sarah
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Course Dinner, Lunch, Salad
Cuisine Australian
Servings 2
Calories 709 kcal

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!

Nutrition

Calories: 709kcalCarbohydrates: 33gProtein: 54gFat: 41gSaturated Fat: 7gPolyunsaturated Fat: 11gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 216mgSodium: 2875mgPotassium: 1591mgFiber: 10gSugar: 8gVitamin A: 3891IUVitamin C: 84mgCalcium: 179mgIron: 4mg
Keyword chicken schnitzel, Creamy kale salad with chicken schnitzel, kale salad, salad recipe
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