Fried Chicken Salad with Healthy Kale and Slaw

Fried chicken salad with kale and slaw brings together crispy, golden chicken and creamy yoghurt-dressed slaw. Kale and cabbage add colour and bite, while the dressing softens and brightens. It’s wholesome, vibrant, and just the right mix of crunch and creaminess for dinner or lunch.

Course Main Course

Cuisine British

Keyword crispy chicken, kale slaw, rustic salad, southern crunch, tangy dressing

Prep Time 15

Cook Time 10

Minimum marinating time 30

Total Time 55

Servings Servings

Calories 600

Author Kitchen Team @ Spooning and Forking

Ingredients

For the chicken

400 g chicken thighs cut into strips
250 ml buttermilk
1 tsp garlic granules
1 tsp smoked paprika
½ tsp cayenne pepper
1 tsp salt
100 g plain flour
50 g cornflour
Vegetable oil for frying

For the slaw

150 g white cabbage finely shredded
100 g red cabbage finely shredded
80 g kale stems removed and finely sliced
1 carrot grated
1 red onion small, thinly sliced

For the dressing

120 g Greek yoghurt
1 tbsp Dijon mustard
2 tbsp white wine vinegar
1 tbsp honey
2 tbsp olive oil
Salt and pepper to taste

Instructions

Marinate the chicken in buttermilk, garlic granules, paprika, cayenne pepper, and salt for at least 30 minutes. In a bowl, combine flour and cornflour. Heat oil in a frying pan to about 170°C. Dredge the chicken pieces in the flour mix and fry until golden and crisp, about 6–8 minutes. Let rest on a wire rack.
For the slaw, mix yoghurt, mustard, vinegar, honey, and olive oil in a small bowl. Add salt and pepper to taste. Combine the cabbages, kale, carrot, and red onion in a large bowl. Pour over the dressing and toss until everything is coated.
Top the slaw with the sliced fried chicken and a final drizzle of dressing if you like it creamier.

Notes

Kale gives this salad a slightly bitter note that balances the richness of the fried chicken. Massaging it lightly with a bit of dressing before mixing softens the leaves just enough. Red cabbage adds a subtle sweetness and colour that makes the bowl look lively.

Greek yoghurt keeps the dressing light and tangy. If you prefer a little more richness, mix in a spoonful of mayonnaise, but don’t overdo it — this dish shines because it feels fresh.

Nutrition