Walnut-Crusted Chicken with Kale-Pear Salad and Creamy Balsamic Dressing

This walnut-crusted chicken recipe delivers a delightful crunch with every bite. The chicken is coated in a savory walnut-panko mixture and baked until golden and juicy. Served alongside a vibrant kale salad with sweet pear and crunchy croutons, all brought together with a creamy balsamic dressing, this meal is both satisfying and elegant.

Perfect for a busy weeknight, this dish comes together in just 30 minutes with minimal prep. The contrast of textures-crispy chicken, tender kale and crunchy croutons-makes every forkful exciting. Plus, the creamy balsamic dressing adds a tangy richness that ties everything together beautifully.

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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

12 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 rack to top position and preheat oven to 450°F. Crush walnuts in their bag using a heavy-bottomed pan or rolling pin until finely ground. In a small bowl, combine crushed walnuts, panko, half the Fry Seasoning, a drizzle of olive oil, salt and pepper.
2. Pat chicken cutlets dry with paper towels and place in an oven-ready tray. Season all over with remaining Fry Seasoning, salt and pepper. Spread sour cream evenly over the tops of the chicken. Mound the panko mixture on top, pressing gently to adhere (no need to coat the undersides).
3. Roast chicken on the top rack until browned and cooked through, 15-20 minutes.
4. While chicken cooks, wash and dry produce. Remove large stems from kale and chop leaves into bite-size pieces. Quarter, core and thinly slice the pear. Place kale in a large bowl, season with a pinch of salt and massage with your hands until tender, about 1 minute.
5. Add sliced pear, croutons and creamy balsamic dressing to the kale. Toss until everything is evenly coated.
6. Slice chicken crosswise. Divide chicken and salad between plates and serve.

Recipe Tips

FAQ

Can I use a different type of nut instead of walnuts?

Yes, pecans or almonds would work well as a substitute for walnuts.

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.

Can I make this recipe dairy-free?

Yes, you can use a dairy-free sour cream alternative and a dairy-free creamy balsamic dressing.