Walnut-Crusted Chicken with Kale Pear Salad

This walnut-crusted chicken is a delightful twist on classic breaded chicken. The crunchy walnut-panko coating adds a nutty flavor and satisfying crunch, while the chicken stays juicy and tender. Paired with a vibrant kale salad dotted with sweet pear and crunchy croutons, this dish is a complete meal that comes together quickly.

The creamy balsamic dressing ties everything together, creating a perfect harmony between the crispy chicken and the fresh greens. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this recipe delivers on both taste and presentation.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit PearView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

3 ounce Creamy Balsamic DressingView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat oven to 450°F. Place walnuts in a bag and crush with a rolling pin or heavy pan until finely ground.
2. In a small bowl, combine crushed walnuts, panko, half of the fry seasoning, a drizzle of olive oil, salt and pepper. Mix well.
3. Pat chicken cutlets dry with paper towels and place in an oven-safe tray. Season both sides with remaining fry seasoning, salt and pepper. Spread sour cream evenly over the tops of the chicken, then mound the panko mixture on top, pressing gently to adhere. (No need to coat the undersides.)
4. Roast chicken on the top rack until golden brown and cooked through, 15-20 minutes. (If making 4 servings, use two trays side by side.)
5. Meanwhile, wash and dry the produce. Remove and discard large stems from kale; chop leaves into bite-size pieces. Quarter, core and thinly slice the pear. Place kale in a large bowl, add a pinch of salt and massage with your hands until leaves are tender, about 1 minute.
6. Add sliced pear, croutons and creamy balsamic dressing to the kale. Toss until evenly coated.
7. Slice the chicken crosswise. Divide chicken and salad among plates and serve.

Recipe Tips

FAQ

Can I use a different nut instead of walnuts?

Yes, pecans or almonds can be substituted for walnuts. Crush them similarly and combine with panko.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F and the coating is golden brown. Cooking time may vary based on thickness.

Can I make this recipe ahead of time?

The chicken is best enjoyed fresh from the oven, but you can prep the salad and dressing in advance. Store components separately and assemble just before serving.