This kale caesar salad with crispy chicken schnitzel is my favourite kind of dinner. It feels healthy and balanced, while also being satisfying and comforting. The kale salad is made with a easy homemade dairy free caesar dressing and cashew parmesan cheese, then topped with a golden and crispy homemade chicken schnitzel.
There are meals that you make again and again because you crave them, and this is one of mine. Whenever I feel like I’m in need of a vegetable, I know it’s time to make a big bowl of kale caesar salad.
While I love my avocado kale caesar salad, this version has more of the traditional flavour profile that you would expect. But it is the homemade dressing that makes this kale so addictively good, you’ll find yourself actually enjoying kale! I promise!
Key Ingredients
The ingredient list here covers three components, the chicken schnitzel, the dairy free caesar dressing, and the kale salad. None of them are complicated and most of them are everyday staples.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Chicken breasts – These get cut in half lengthways, so two large chicken breasts will give you four good-sized schnitzels.
- Panko breadcrumbs – These are Japanese-style breadcrumbs and they’re much lighter and crispier than regular breadcrumbs and will give a more satisfying crunch. Plus other types of store bought breadcrumbs often have fillers that contain dairy.
- Dairy free caesar salad dressing – I am using my homemade caesar salad dressing, but you can use store bought if you prefer.
- Kale – you’ll need around one whole bunch or 4 cups, finely chopped. The finer you chop it, the more tender the salad will be.
- Dairy free parmesan – I use my own homemade dairy free parmesan for this which ads a salty, savoury finish that really brings the whole salad together and makes it taste like a caesar salad.
Lactose intolerant but not dairy free? You may be able to use regular parmesan here. Parmigiano-Reggiano produced in Italy is generally safe for people with lactose intolerance, as the cheese-making process converts lactose into lactic acid, leaving only trace amounts behind. This only applies to cheese aged for a minimum of 12 months, which is a requirement for authentic Parmigiano-Reggiano. Look for the real deal imported from Italy and you should be fine.
Step-By-Step Instructions
Step 1: Cut the chicken breast carefully in half lengthways so that you get two halves. Place each fillet between two sheets of baking paper and use a meat mallet or rolling pin to gently pound it until it’s even in thickness.
Step 2: Set up your crumbing station with three shallow bowls. Seasoned flour in the first, beaten egg in the second, and panko breadcrumbs in the third.
Step 3: Working one piece at a time, dredge the chicken in the flour and shake off any excess. Dip it into the egg, letting any excess drip off, then press it into the panko breadcrumbs, making sure you get an even coating all over. A gentle press helps the crumbs really stick.
Step 4: Pour enough oil into your frying pan to come about 1 cm (½ inch) up the side and heat over medium heat. Add the schnitzels and cook for 3–4 minutes on each side until deep golden brown and cooked through. Transfer to a wire rack to drain.
Step 5: For the caesar dressing, add the ingredients to a bowl and mix well until the dressing is smooth and fully emulsified.
Step 6: Place the finely chopped kale in a large bowl, pour over the caesar dressing.
Step 5: Massage or toss well until every leaf is coated. Add a tablespoon or two of dairy free parmesan and mix through.
Step 6: Divide the dressed kale between plates, top with the crispy schnitzel, and finish with a generous sprinkle of dairy free parmesan.
Meal Prep Storage Instructions
One of the things I love most about this recipe is how well the kale salad keeps. Unlike most dressed salads that go sad within hours, this kale caesar will happily sit in the fridge for up to 3 days even with the dressing already mixed through.
That makes this recipe perfect for meal prep! Just reheat a schnitzel or slice it cold over the top.
Store the dressed kale in an airtight container in the fridge. If you’re planning ahead, the dressing can also be made separately and stored in a jar in the fridge for up to 5 days.
While the schnitzel is best eaten fresh for maximum crispiness, you can reheat them in the oven or air fryer rather than the microwave to bring back some of that crunch. For full storage and prep instructions, see my chicken schnitzel post.
Recipe FAQs
Yes. Swap them for 1–2 teaspoons of Worcestershire sauce, which gives a similar depth of savoury flavour.
You can swap half the mayonnaise for dairy free or lactose free Greek yoghurt for a slightly lighter version.
Substitute plain flour with rice flour and use gluten free panko breadcrumbs. These are available at most major supermarkets.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More crispy chicken recipes:
Chicken Schnitzel Sandwich
Air Fryer Chicken Nuggets
Chicken Schnitzel Burgers
Air Fryer Chicken Tenders
Kale Caesar Salad with Crispy Chicken
Ingredients
Chicken Schnitzel
- 2 large chicken breasts
- Salt and pepper
- 75 grams (½ cup) plain flour/all purpose flour
- 2 eggs beaten
- 120 g (2 cups) panko breadcrumbs
- neutral oil such as vegetable oil, or canola oil, for frying
Dairy Free Caesar Dressing
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 anchovy fillets finely chopped
- 1 clove garlic finely grated
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- salt and pepper to taste
Kale Salad
- 1 bunch kale finely chopped
- dairy free parmesan to serve
Instructions
Make the crispy chicken schnitzel
- Cut each chicken breast carefully in half lengthways so you have four pieces total. Place each piece between two sheets of baking paper and use a meat mallet or rolling pin to gently pound until even in thickness, around 1 cm (½ inch) thick.
- Place the flour, egg, and panko breadcrumbs in three separate shallow bowls. Season the flour generously with salt and pepper. Dredge each piece of chicken in the seasoned flour, shaking off the excess. Dip into the egg, letting any excess drip off, then press firmly into the panko breadcrumbs to coat well.
- Pour enough oil into a large frying pan to come about 1 cm (½ inch) up the side and heat over medium heat. Once hot, add the crumbed chicken and cook for 3–4 minutes on each side, or until deep golden brown and cooked through. The internal temperature should read 75°C (165°F). Transfer to a wire rack to drain.
Make the kale caesar salad
- Add the mayonnaise, Dijon mustard, anchovies, garlic, and lemon juice to a bowl and mix well to combine. Slowly drizzle in the olive oil while whisking continuously until smooth and fully emulsified. Season to taste with salt and pepper.Blender method: add all dressing ingredients, including the olive oil, to a small blender or food processor and blitz until creamy and smooth.
- Place the kale in a large bowl and pour over the caesar dressing. Massage or toss well until every leaf is coated. Add a tablespoon or two of dairy free parmesan and toss through.
- Divide the dressed kale between plates, top with the crispy schnitzel, and finish with a generous sprinkle of dairy free parmesan.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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