Almond-Crusted Chicken With Kale Salad (Printable Version)

Crispy chicken with vibrant kale salad, featuring sumac and toasted almonds. Ready in 45 minutes.

# What You'll Need:

→ Almond-Crusted Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 cup almond meal or finely ground almonds
03 - 1/2 cup grated Parmesan cheese
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 2 large eggs
09 - 2 tablespoons olive oil for frying

→ Marinated Kale and Sumac Salad

10 - 1 large bunch kale, stems removed, leaves torn into bite-sized pieces
11 - 2 tablespoons olive oil
12 - 1 tablespoon lemon juice
13 - 1/2 teaspoon salt
14 - 1/2 red onion, thinly sliced
15 - 1 cup cherry tomatoes, halved
16 - 1/4 cup fresh parsley, chopped
17 - 2 teaspoons sumac
18 - 1/4 cup toasted slivered almonds

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a shallow bowl, combine almond meal, Parmesan, garlic powder, smoked paprika, salt, and black pepper.
03 - In another bowl, beat the eggs.
04 - Pat chicken breasts dry. Dip each breast first in the eggs, then coat thoroughly with the almond mixture, pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium heat. Sear chicken breasts for 2-3 minutes per side until golden.
06 - Transfer the seared chicken to the prepared baking sheet. Bake for 12-15 minutes, or until cooked through with an internal temperature of 165°F.
07 - In a large bowl, massage kale with olive oil, lemon juice, and salt until leaves soften, approximately 2 minutes.
08 - Add red onion, cherry tomatoes, parsley, and sumac to the kale. Toss well.
09 - Top salad with toasted slivered almonds just before serving.
10 - Serve almond-crusted chicken alongside the marinated kale and sumac salad.

# Expert Advice:

01 -
  • The almond crust stays crispy without any frying mess, and it feels fancy enough to serve company.
  • Massaging the kale transforms it from tough to tender in under two minutes, no wilting required.
  • Sumac adds a bright, lemony tang that makes the whole plate feel alive and unexpected.
  • You get protein, crunch, and freshness all on one plate without juggling complicated sides.
02 -
  • If you skip patting the chicken dry, the egg and crust will not adhere properly and you will end up with bare spots.
  • Do not overcrowd the skillet when searing or the chicken will steam instead of crisp, work in batches if needed.
  • Massaging the kale is not optional, it breaks down the tough fibers and transforms the texture completely.
  • Add the almonds to the salad at the last second or they will lose their crunch in the dressing.
03 -
  • Use a meat mallet to gently pound the chicken breasts to an even thickness so they cook uniformly and stay tender.
  • Toast your slivered almonds in a dry skillet for a few minutes before adding them to the salad, it brings out their flavor and adds extra crunch.
  • If your almond meal is coarse, pulse it a few times in a food processor for a finer texture that sticks better.
  • Let the chicken rest for five minutes after baking so the juices redistribute and every bite stays moist.
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