Almond-Crusted Chicken With Kale Salad

My sister called me on a Wednesday night asking for something impressive but not fussy. She had friends coming over and wanted to feel capable without spending three hours in the kitchen. I walked her through this almond-crusted chicken over the phone while she panicked about whether kale could actually taste good. By the end of the call, she was laughing at how easy it was, and I could hear the sizzle through the speaker.

I made this for a small dinner party in early spring when I was tired of heavy winter food. Everyone kept asking what the red spice was on the salad, and I loved watching them taste sumac for the first time. One friend went quiet for a moment, then said it tasted like sunshine, which became the running joke for the rest of the night. The chicken disappeared faster than I expected, and I found myself wishing I had doubled the recipe.

Ingredients

• Boneless, skinless chicken breasts: Pat them very dry before coating or the crust will slide right off, a lesson I learned the soggy way.
• Almond meal or finely ground almonds: This creates a nutty, gluten-free crust that crisps beautifully and adds richness without bread crumbs.
• Grated Parmesan cheese: It helps the crust stick and adds a salty, savory depth that balances the almonds.
• Garlic powder: I prefer powder here over fresh because it distributes evenly and does not burn during searing.
• Smoked paprika: Just a hint gives warmth and a subtle smokiness without overpowering the delicate almond flavor.
• Salt and black pepper: Season generously in the crust mixture, this is where most of the chicken flavor comes from.
• Large eggs: They act as the glue, make sure to beat them well so the coating sticks evenly.
• Olive oil for frying: Use enough to coat the pan, not deep fry, just enough to get that golden sear going.
• Kale: Remove the tough stems completely or they will stay chewy no matter how long you massage.
• Olive oil for salad: This softens the kale and makes it silky, not greasy, if you work it in with your hands.
• Lemon juice: Freshly squeezed is best, it brightens everything and helps break down the kale fibers.
• Red onion: Slice it as thin as you can manage, thick slices will overpower the delicate sumac.
• Cherry tomatoes: Halved tomatoes release a little juice that mingles with the dressing and makes each bite juicy.
• Fresh parsley: It adds a grassy freshness that balances the earthiness of the kale.
• Sumac: This tart, floral spice is the star, do not skip it or substitute with something else.
• Toasted slivered almonds: Add these at the very end so they stay crunchy and do not get soggy in the dressing.

Instructions

Preheat and prep:

Set your oven to 375°F and line a baking sheet with parchment paper. This keeps the crust from sticking and makes cleanup a breeze.

Mix the almond coating:

In a shallow bowl, combine almond meal, Parmesan, garlic powder, smoked paprika, salt, and pepper. Stir it well so every scoop has even seasoning.

Beat the eggs:

Crack the eggs into another shallow bowl and whisk until completely smooth. This ensures an even coat on the chicken.

Coat the chicken:

Pat each chicken breast completely dry with paper towels. Dip each piece first into the beaten eggs, then press it into the almond mixture, coating all sides and pressing gently so it sticks.

Sear the chicken:

Heat olive oil in a large skillet over medium heat until it shimmers. Add the chicken and sear for 2 to 3 minutes per side until the crust turns golden and crispy.

Bake to finish:

Transfer the seared chicken to your prepared baking sheet and bake for 12 to 15 minutes. Check that the internal temperature reaches 165°F so it stays juicy and safe.

Massage the kale:

While the chicken bakes, place torn kale in a large bowl with olive oil, lemon juice, and salt. Use your hands to massage the leaves for about 2 minutes until they darken and soften.

Build the salad:

Add the sliced red onion, halved cherry tomatoes, chopped parsley, and sumac to the kale. Toss everything together until the sumac coats the vegetables evenly.

Finish and serve:

Top the salad with toasted slivered almonds just before serving. Plate the chicken alongside the vibrant kale salad and enjoy immediately.

Save

There was a Sunday afternoon when I made this just for myself after a long week. I sat at the kitchen table with the windows open, the kale still cold and crunchy, the chicken warm and golden. It felt like taking care of myself in a way that actually mattered. I realized then that some recipes are not just about feeding others, they are about remembering you deserve something good too.

Making It Your Own

You can swap the chicken for turkey cutlets if you want a leaner option, they cook faster so watch the baking time. Pomegranate seeds scattered over the salad add little bursts of sweetness that play beautifully against the sumac. If you cannot find sumac, you can use a mix of lemon zest and a pinch of mild chili powder, though it will not be quite the same. I have also made this with spinach when kale was not available, but you lose some of that hearty texture.

Pairing and Serving

A crisp Sauvignon Blanc is perfect here, the acidity matches the lemon and sumac without fighting the richness of the almond crust. If you prefer red, go light with a Pinot Noir that will not overpower the delicate flavors. I have served this with roasted sweet potatoes on the side when I needed something more filling, and it worked beautifully. The salad is bold enough to stand on its own, so keep other sides simple and let this duo shine.

Storage and Reheating

Leftover chicken keeps well in the fridge for up to three days, but reheat it in the oven at 350°F to keep the crust crispy. Microwaving will make it soggy, trust me on that. The salad does not store as well since the kale will continue to soften and the almonds will lose their crunch.

• If you must make the salad ahead, keep the almonds separate and toss them in just before serving.
• You can prep the chicken coating and massage the kale a few hours early to save time.
• Leftover chicken also makes a great cold lunch sliced over greens the next day.

Save

This dish has become my go to when I want to feel competent and nourished at the same time. It reminds me that good food does not have to be complicated, just thoughtful and made with a little care.

Questions & Answers for Recipes

→ Can I prepare the kale salad in advance?

Yes, you can massage and marinate the kale up to 2 hours ahead. Add the tomatoes, onions, and almonds just before serving to maintain freshness and texture.

→ What can I substitute for almond meal?

You can use crushed pork rinds for a keto option, or gluten-free breadcrumbs mixed with finely chopped walnuts or pecans for a different nutty flavor.

→ How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature, which should reach 165°F (74°C) at the thickest part of the breast. The juices should run clear when pierced.

→ Can I make this dairy-free?

Absolutely. Simply omit the Parmesan cheese or replace it with nutritional yeast for a cheesy flavor without dairy. The almond crust will still be delicious and crispy.

→ What does sumac taste like and where can I find it?

Sumac has a tangy, lemony flavor with a slightly fruity note. You can find it in Middle Eastern markets, specialty spice shops, or online. Lemon zest makes a suitable substitute.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. They may require slightly longer cooking time, so check the internal temperature to ensure they reach 165°F (74°C).