Crispy Chicken Kale Salad
Crispy, healthy chicken meets kale salad!
Ingredients
Italian Baked Chicken Tenders
- 1 pound chicken breast I used eight 2-ounce chicken breast tenderloins
- 1 cup whole wheat Panko crumbs
- ½ cup Parmesan cheese
- ½ cup Italian dressing fat-free
- ½ teaspoon garlic powder
Kale Salad
- 1 bunch kale, stemmed and chopped (about 4 cups)
- ½ cup sesame seeds
- ½ cup crumbled feta cheese reduced fat
- ½ cup pre-shredded carrots
- ½ red pepper
- ½ yellow pepper
Honey Vinegar Dressing
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ cup olive oil
- salt and black pepper to taste
Instructions
Chicken Tenders
- Preheat oven to 450 degrees Fahrenheit.
- Cover a shallow cookie sheet or jelly roll pan with aluminum foil. Place a metal cooling rack on top of the foil. Spray the cooling rack with non-stick cooking spray or olive oil sprayer.
- Add Italian dressing to a shallow bowl.
- In another shallow bowl combine Panko crumbs, Parmesan cheese and garlic powder.
- Dip each piece of chicken into the Italian dressing, then into the Panko crumb mixture, coating the chicken thoroughly.
- Place chicken on the baking pan.
- Cook for 15-18 minutes or until chicken is cooked completely (turning chicken halfway through).
Kale Salad and Dressing
- While chicken is cooking add kale to a large bowl.
- Whisk vinegar, honey, and mustard together in a small bowl. Continue whisking while slowly adding olive oil, salt and pepper.
- Pour dressing over kale and toss with tongs until kale appears soft.
- Add sesame seeds, feta, carrots, and peppers to kale.
- Cover with plastic wrap for about 1 hour in refrigerator before serving.
- Top salad with chopped chicken tenders.
Tried this recipe?Let us know how it was!