Save Pin The first time I coated chicken in almonds, I was skeptical it would hold up in the pan. But the moment that crust hit the hot oil and started sizzling, filling the kitchen with this nutty, toasted aroma, I knew I was onto something special. My daughter wandered in, drawn by the smell, and asked if we were making something fancy. I laughed because it felt fancy, but it was surprisingly simple. That crunch paired with the bright, tangy kale salad has since become one of those dinners that feels both wholesome and indulgent.
I made this for a small dinner party last spring, and my friend who usually avoids kale went back for seconds of the salad. She said the sumac made it taste completely different from any kale dish she'd tried before. Watching her enjoy something she thought she disliked reminded me how much a single spice can shift a meal. The chicken disappeared fast, but it was the salad that started the longest conversation at the table.
Ingredients
- Boneless, skinless chicken breasts: Pat them really dry before coating so the crust sticks better and crisps up nicely.
- Almond meal or finely ground almonds: This is the star of the crust, giving it a rich, nutty flavor and a satisfying crunch that holds up in the oven.
- Grated Parmesan cheese: Adds a salty, umami depth and helps the almond coating turn golden and crispy.
- Garlic powder: A subtle savory note that blends into the crust without overpowering the almonds.
- Smoked paprika: Just a hint of smokiness that makes the chicken taste a little more complex.
- Salt and black pepper: Essential for seasoning the crust so every bite has flavor.
- Large eggs: The glue that makes the almond mixture stick to the chicken.
- Olive oil (for frying): Use enough to coat the pan so the chicken sears evenly and develops that golden color.
- Kale: Remove the tough stems and tear the leaves into pieces that are easy to eat and massage.
- Olive oil (for salad): Helps soften the kale and carries the lemon juice into every leaf.
- Lemon juice: Brightens the kale and balances the earthy flavor.
- Red onion: Slice it thin so it adds sharpness without being too strong.
- Cherry tomatoes: Sweet, juicy pops of color that contrast beautifully with the kale.
- Fresh parsley: A handful of green freshness that lifts the whole salad.
- Sumac: This tangy, slightly fruity spice is the secret to making the salad unforgettable.
- Toasted slivered almonds: Adds a second layer of crunch and ties the salad to the chicken.
Instructions
- Prep the oven and pan:
- Preheat your oven to 375°F and line a baking sheet with parchment so the chicken doesn't stick. This also makes cleanup much easier.
- Mix the crust:
- In a shallow bowl, combine almond meal, Parmesan, garlic powder, smoked paprika, salt, and black pepper. Stir it well so the spices are evenly distributed.
- Beat the eggs:
- Crack the eggs into another bowl and whisk them until smooth. This is your binding layer.
- Coat the chicken:
- Pat each chicken breast completely dry with paper towels, then dip it in the egg and press it into the almond mixture on both sides. Press gently so the coating really sticks.
- Sear for color:
- Heat olive oil in a large skillet over medium heat and sear each breast for 2 to 3 minutes per side until golden. You're not cooking it through yet, just building that crust.
- Bake until done:
- Move the chicken to the baking sheet and bake for 12 to 15 minutes, until the internal temperature hits 165°F. Let it rest for a few minutes before slicing.
- Massage the kale:
- While the chicken bakes, put the 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 soften and darken.
- Toss the salad:
- Add red onion, cherry tomatoes, parsley, and sumac to the kale and toss everything together. Taste and adjust salt or lemon if needed.
- Finish and serve:
- Sprinkle toasted slivered almonds over the salad just before serving so they stay crunchy. Plate the chicken alongside the salad and enjoy.
Save Pin One evening, my husband sliced into his chicken and paused to listen to the crackle of the crust. He looked up and said it sounded like the best part of fried food without the heaviness. That little moment of appreciation made me realize this recipe had earned a permanent spot in our rotation. It's become the dish I make when I want something that feels nourishing but still exciting.
Swaps and Variations
If you can't find sumac, try a little extra lemon zest and a pinch of mild chili flakes for a different kind of brightness. Turkey cutlets work beautifully in place of chicken and cook even faster. For a dairy free version, skip the Parmesan and add a tablespoon of nutritional yeast to the almond mixture for a similar savory note. You can also swap the kale for Swiss chard or baby spinach, though you won't need to massage softer greens as long.
Serving Suggestions
This pairs wonderfully with roasted sweet potatoes or a simple quinoa pilaf if you want to make it heartier. A crisp Sauvignon Blanc or a light Pinot Noir complements the nutty crust and the tangy salad. For a fun twist, tuck sliced chicken and salad into warm pita bread with a drizzle of tahini. Leftovers make an excellent lunch the next day, especially if you keep the salad and chicken separate until you're ready to eat.
Storage and Reheating
Store leftover chicken in an airtight container in the fridge for up to three days. Reheat it in a 350°F oven for about 10 minutes to bring back some of the crispness, a microwave will make the crust soggy. Keep the salad separate and dressed in the fridge for up to two days, though the kale will soften further over time. If you want to prep ahead, you can coat the chicken and refrigerate it for a few hours before searing and baking.
- Freeze the cooked chicken for up to a month and reheat directly from frozen in the oven.
- Don't freeze the salad, fresh greens don't recover well after thawing.
- Toast extra almonds and keep them in a jar to sprinkle on salads throughout the week.
Save Pin Every time I make this, I'm reminded that good food doesn't have to be complicated. It just needs a little attention, a few quality ingredients, and the willingness to try something that feels a bit different.
Recipe FAQs
- → Can I prepare the chicken coating ahead of time?
Yes, you can mix the almond meal, Parmesan, and spices up to 2 days in advance and store in an airtight container. Coat the chicken just before cooking for best results.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) at the thickest part of the breast. The juices should run clear when pierced.
- → Can I substitute the kale with another green?
Absolutely. Spinach, arugula, or Swiss chard work well. For tender greens like spinach, skip the massaging step and simply toss with the dressing.
- → What is sumac and where can I find it?
Sumac is a tangy, lemony spice common in Middle Eastern cooking. Find it in specialty spice shops, Middle Eastern markets, or the international aisle of larger supermarkets.
- → How should I store leftovers?
Store the chicken and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a 350°F oven for 10 minutes to maintain crispiness.
- → Can I make this dairy-free?
Yes, simply omit the Parmesan cheese from the coating or substitute with nutritional yeast for a similar savory flavor without dairy.