Pin It I was cleaning out the pantry one Saturday morning when I found a bag of almond meal I'd bought months ago and completely forgotten about. My plan had been plain grilled chicken, but staring at that bag made me want something with texture, something that crackled when you cut into it. I dragged out the Parmesan, cracked a couple of eggs, and ended up with golden, nutty crusted chicken that made the whole kitchen smell like a fancy bistro. That accidental discovery turned into one of my most requested weeknight dinners.
The first time I made this for friends, I was nervous about the kale salad sitting out while we finished our drinks. But when we finally sat down, that marinated kale had only gotten better, soaking up all the lemon and sumac like it had been waiting for us. One friend went back for seconds on the salad alone, which never happens with greens at my table. Since then, I actually prep the kale early on purpose, letting it sit and soften while I handle the chicken.
Ingredients
- Boneless, skinless chicken breasts: I always pat these completely dry with paper towels before breading, otherwise the crust slides right off in the pan.
- Almond meal or finely ground almonds: This is the star of the crust, giving you that nutty crunch and a slightly sweet, toasted flavor that regular breadcrumbs just can't match.
- Grated Parmesan cheese: It adds salty depth and helps the almond crust turn an even deeper golden brown in the oven.
- Garlic powder: I prefer powder here over fresh because it distributes evenly through the crust without any wet spots.
- Smoked paprika: Just a hint gives the crust a subtle warmth and a gorgeous color.
- Salt and black pepper: Season both the crust and the chicken itself for flavor in every layer.
- Large eggs: Beat them well so the almond mixture sticks like glue.
- Olive oil (for frying): You only need enough to coat the pan, this isn't a deep fry, just a quick sear to set the crust.
- Kale: Choose a bunch with dark, sturdy leaves and remove those tough stems completely or they'll never soften.
- Olive oil (for salad): Use a fruity, good quality oil since you're massaging it directly into the greens.
- Lemon juice: Freshly squeezed is worth it here, the brightness is what makes the kale come alive.
- Red onion: Slice it as thin as you can, almost translucent, so it doesn't overpower the salad.
- Cherry tomatoes: Halving them releases their juice into the salad, making every bite a little sweeter.
- Fresh parsley: It adds a clean, herbaceous note that balances the richness of the chicken.
- Sumac: This tart, berry-like spice is my secret weapon for making simple salads taste complex and restaurant-worthy.
- Toasted slivered almonds: I toast these in a dry skillet for a couple of minutes until fragrant, then toss them on at the very end so they stay crunchy.
Instructions
- Get the oven ready:
- Preheat your oven to 375°F and line a baking sheet with parchment paper so cleanup is a breeze. This also keeps the crust from sticking.
- Mix the almond crust:
- In a shallow bowl, stir together the almond meal, Parmesan, garlic powder, smoked paprika, salt, and pepper until everything is evenly distributed. I like to use a wide, flat dish so I have plenty of room to press the chicken in.
- Beat the eggs:
- Crack the eggs into another shallow bowl and whisk them until the yolks and whites are completely combined. This helps the crust stick uniformly.
- Coat the chicken:
- Pat each chicken breast dry with paper towels, then dip it in the beaten eggs, letting any excess drip off. Press it firmly into the almond mixture on both sides, making sure every inch is covered.
- Sear for color:
- Heat the olive oil in a large skillet over medium heat until it shimmers. Sear each chicken breast for 2 to 3 minutes per side until the crust turns golden and smells nutty, then carefully transfer them to the baking sheet.
- Bake until done:
- Slide the baking sheet into the oven and bake for 12 to 15 minutes, until the internal temperature hits 165°F. The crust will crisp up beautifully while the chicken stays juicy.
- Massage the kale:
- While the chicken bakes, put the torn kale leaves in a large bowl with olive oil, lemon juice, and salt. Use your hands to massage and squeeze the leaves for about 2 minutes until they turn darker and soften noticeably.
- Build the salad:
- Toss in the red onion, cherry tomatoes, parsley, and sumac. Mix everything together until the sumac coats the vegetables and the colors look vibrant.
- Add the almonds:
- Right before serving, scatter the toasted slivered almonds over the top of the salad so they stay crisp. If you add them too early, they'll go soft.
- Plate and serve:
- Slice the chicken if you like, or serve it whole alongside a generous heap of the marinated kale salad. Drizzle any pan juices over the chicken for extra flavor.
Pin It One evening, my niece came over and announced she didn't like kale. I didn't argue, just handed her a fork and told her to try one bite of the salad. She ended up eating half the bowl and asking if I could teach her how to make it. That's when I realized this dish has a way of converting people, the crunch, the brightness, the way the sumac surprises you, it all just works.
Make It Your Own
I've swapped the chicken for turkey cutlets when I had them on hand, and the cooking time stayed almost the same. If you want extra crunch and a pop of sweetness, toss in a handful of pomegranate seeds or thinly sliced radishes just before serving. On nights when I'm feeling indulgent, I'll add crumbled feta to the salad for a creamy, salty contrast that makes it feel even more luxurious.
Pairing and Serving
This dish loves a crisp, citrusy white wine like Sauvignon Blanc, which echoes the lemon and sumac in the salad. If you're more of a red wine person, a light Pinot Noir with bright acidity works beautifully without overpowering the almond crust. I've also served this with a sparkling water infused with lemon and mint, and it felt just as special.
Storage and Reheating
Leftover chicken keeps well in the fridge for up to three days, and I reheat it in a 350°F oven for about 10 minutes to keep the crust from going rubbery. The salad is best fresh, but if you have extra, store it separately and add a squeeze of lemon and a pinch of salt before serving again. I've even packed the cold chicken and salad for lunch the next day, and it held up surprisingly well in a container.
- Toast extra almonds and keep them in a jar for last minute salad toppers all week.
- Double the almond crust mixture and freeze half for an even faster dinner next time.
- If your kale is especially tough, let it marinate for up to 30 minutes before adding the other vegetables.
Pin It This recipe has become my go-to when I want to feel like I'm taking care of someone, including myself. There's something deeply satisfying about that first bite, the crunch, the tenderness, the bright salad cutting through it all.
Recipe FAQs
- → Can I prepare the almond crust ahead of time?
Yes, you can mix the almond meal, Parmesan, and seasonings up to 2 days ahead 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. The juices should run clear when pierced.
- → Can I substitute the kale with other greens?
Yes, Swiss chard, collard greens, or even sturdy spinach work well. Massage tougher greens longer to soften them, while spinach needs less handling.
- → What can I use if I don't have sumac?
Substitute with a combination of lemon zest and a pinch of paprika, or use za'atar spice blend. The flavor will differ slightly but still be delicious.
- → How should I store leftovers?
Store chicken and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a 350°F oven to maintain crispness; enjoy salad cold.
- → Can I make this dairy-free?
Yes, replace Parmesan with nutritional yeast or omit it entirely. Add an extra 1/4 cup almond meal and a pinch more salt to compensate for flavor.