Walnut-Crusted Chicken with Kale, Pear &Amp; Balsamic Salad

This walnut-crusted chicken is a perfect weeknight dinner that comes together in just 30 minutes. The chicken is coated in a crunchy walnut-panko mixture and baked until golden and juicy. Served alongside a vibrant kale salad with sweet pear and crunchy croutons, it’s a balanced meal that feels special without the fuss.

The creamy balsamic dressing ties everything together, complementing the nutty crust and tender greens. Whether you’re cooking for family or impressing guests, this dish delivers on both flavor and presentation.

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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

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

3 ounce Creamy Balsamic DressingView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView 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 large drizzle of olive oil, salt and pepper.
2. Pat chicken dry with paper towels and place in an oven-safe tray. Season all over with remaining Fry Seasoning, salt and pepper. Spread tops of chicken with sour cream, then mound with the walnut-panko mixture, pressing to adhere (no need to coat undersides).
3. Roast chicken on 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 pear. Place kale in a large bowl, season with a pinch of salt and massage with your hands until leaves are tender, about 1 minute.
5. Add pear, croutons and as much creamy balsamic dressing as desired to the kale. Toss until 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?

Yes, pecans or almonds can be substituted for walnuts. Crush them similarly.

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 dish dairy-free?

You can substitute the sour cream with a dairy-free yogurt or omit it and use a dairy-free dressing.