Save on Pinterest My cousin showed up unannounced one Sunday with a bag of almonds and a wild idea about coating chicken. I was skeptical at first, but the moment that crust hit the hot pan and started sizzling, filling the kitchen with this nutty, toasty smell, I was sold. The kale salad came later, born from a half-wilted bunch I almost tossed and a jar of sumac I'd been hoarding. Now it's the dish I make when I want something that feels both indulgent and clean, something that doesn't leave me reaching for a nap afterward.
I made this for a small dinner party last spring, and one of my friends, who usually picks at vegetables, went back for seconds on the kale. She kept asking what made it taste so good, and I realized it was just the combination of acid, salt, and a little elbow grease. The chicken disappeared fast, but it was the salad that surprised everyone. That night taught me that sometimes the side dish is the real star.
Ingredients
- Boneless, skinless chicken breasts: Pat them really dry before coating or the crust won't stick, and try to find pieces that are similar in size so they cook evenly.
- Almond meal or finely ground almonds: This is the heart of the crust, and using fresh almond meal makes a huge difference in flavor and texture compared to anything stale.
- Grated Parmesan cheese: It adds a salty, umami depth and helps the almond coating turn golden and crispy in the pan.
- Garlic powder: I prefer powder here over fresh because it distributes evenly and doesn't burn during the sear.
- Smoked paprika: Just a hint gives the crust a subtle warmth and a gorgeous color without overwhelming the almonds.
- Large eggs: They act as the glue, so make sure to beat them well so the coating clings without clumping.
- Olive oil (for frying): Use enough to coat the bottom of the pan generously so the chicken sears instead of steams.
- Kale: Remove those thick stems completely or they'll stay tough no matter how much you massage them.
- 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, the thinner it is, the less sharp and more mellow it tastes.
- Cherry tomatoes: Halve them so their juices mingle with the dressing and add little bursts of sweetness.
- Fresh parsley: Chop it right before adding to keep it vibrant and fragrant.
- Sumac: This tangy, slightly floral spice is what makes the salad unforgettable, and a little goes a long way.
- Toasted slivered almonds: Add these at the very end so they stay crunchy and don't get soggy from the dressing.
Instructions
- Get the oven ready:
- Preheat your oven to 375°F and line a baking sheet with parchment paper so cleanup is easy. This also keeps the chicken from sticking and tearing that beautiful crust.
- Mix the almond coating:
- In a shallow bowl, combine almond meal, Parmesan, garlic powder, smoked paprika, salt, and black pepper. Stir it well so every bite has balanced flavor.
- Prepare the egg wash:
- Beat the eggs in another shallow bowl until smooth and no streaks remain. This helps the coating stick evenly to every part of the chicken.
- Coat the chicken:
- Pat each chicken breast completely dry with paper towels, then dip it into the beaten eggs, letting any excess drip off. Press it firmly into the almond mixture on both sides, making sure the coating really adheres.
- Sear for color and texture:
- Heat 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 crispy, being careful not to move them too much or the coating will fall off.
- Finish in the oven:
- Transfer the seared chicken to your prepared baking sheet and bake for 12 to 15 minutes, until the internal temperature hits 165°F. This keeps the inside juicy while the outside stays crunchy.
- Massage the kale:
- While the chicken bakes, put the torn kale leaves in a large bowl and drizzle with olive oil, lemon juice, and salt. Use your hands to massage the leaves for about 2 minutes until they soften and turn darker green.
- Build the salad:
- Add the sliced red onion, halved cherry tomatoes, chopped parsley, and sumac to the massaged kale. Toss everything together gently so the flavors blend without bruising the tomatoes.
- Add the final crunch:
- Right before serving, scatter the toasted slivered almonds over the top of the salad. This keeps them crispy and adds a nice textural contrast.
- Plate and serve:
- Slice the chicken breasts on a slight diagonal if you like, or serve them whole alongside a generous pile of the marinated kale salad. Everything tastes best while the chicken is still warm and the salad is cool and fresh.
Save on Pinterest One evening I served this to my neighbor who'd just had surgery and needed easy meals. She called the next day to say it was the first thing that actually tasted good to her in weeks. That's when I realized this dish has a way of making people feel cared for without being heavy or fussy. It's nourishing in the truest sense, bright and satisfying all at once.
Making It Your Own
I've swapped the chicken for turkey cutlets when I had them on hand, and they work beautifully because they're thin and cook fast. You could also try pork tenderloin sliced into medallions if you want something a little richer. If you're not into kale, arugula or spinach can take its place, though you won't need to massage them. A handful of pomegranate seeds or thinly sliced radishes adds a pop of color and crunch that makes the salad even more interesting.
Pairing and Serving
This pairs really well with a crisp Sauvignon Blanc that echoes the brightness of the sumac and lemon. If you prefer red, a light Pinot Noir won't overpower the delicate almond crust. I've also served it with a simple grain like quinoa or farro on the side when I need to stretch it for more people. The salad holds up well for about an hour, so you can prep it ahead and just add the almonds right before everyone sits down.
Storage and Leftovers
Leftover chicken keeps in the fridge for up to three days, and I've reheated it in a hot oven to bring back some of the crunch. The salad is best fresh, but if you have extra, store it without the almonds and add them when you're ready to eat. The kale actually stays pretty good overnight because the acid in the dressing keeps it from getting slimy.
- Reheat chicken in a 375°F oven for about 8 minutes to restore the crust.
- Store salad and chicken separately to keep textures intact.
- Don't add almonds to the salad until just before serving or they'll soften.
Save on Pinterest This recipe has become my go-to when I want something that feels like a treat but doesn't wreck my evening. I hope it brings you the same kind of easy joy it's brought to my table.
Recipe Questions & Answers
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well. Adjust cooking time slightly as thighs may need an extra 3-5 minutes in the oven to reach 165°F internal temperature.
- → How do I prevent the almond crust from falling off?
Pat the chicken completely dry before coating, press the almond mixture firmly onto the surface, and avoid moving the chicken too much while searing. Let it develop a golden crust before flipping.
- → Can I prepare the kale salad in advance?
Yes, massage the kale with oil, lemon, and salt up to 4 hours ahead. Store covered in the refrigerator and add tomatoes, onion, and almonds just before serving to maintain freshness and texture.
- → What can I substitute for sumac?
If sumac is unavailable, use a combination of lemon zest and a pinch of paprika for a similar tangy, slightly earthy flavor profile.
- → How do 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 for 10 minutes to restore crispness. Salad is best enjoyed fresh.
- → Can I make this dairy-free?
Yes, substitute nutritional yeast for the Parmesan cheese. Use about 1/3 cup nutritional yeast to maintain flavor and help the crust adhere properly.