Save I came across this recipe on a Wednesday night when I had a bunch of kale wilting in the fridge and a craving for something satisfying but not heavy. The almond crust idea came from a cooking show I half-watched while folding laundry, and I figured it was worth trying. What surprised me most was how the sumac brought everything together with its bright, lemony tang. That first bite of crunchy chicken next to the massaged kale felt like I'd stumbled onto something special. It's been in my regular rotation ever since.
The first time I made this for friends, I panicked a little because the chicken breasts were uneven and I worried they'd cook at different rates. One friend suggested pounding them to an even thickness before coating, and that small adjustment changed everything. Now I always take that extra minute to flatten them out. We ate outside that night with string lights overhead, and someone said the salad tasted like summer even though it was early fall. I think it was the combination of the fresh parsley and those little bursts from the cherry tomatoes.
Ingredients
- Boneless, skinless chicken breasts: These are the base of the dish, and keeping them even in thickness ensures they cook uniformly and stay juicy.
- Almond meal or finely ground almonds: This creates a gluten-free crust with a nutty richness that regular breadcrumbs just can't match.
- Grated Parmesan cheese: It adds a salty, umami depth to the crust and helps it turn golden and crispy.
- Garlic powder: A convenient way to infuse savory flavor without the moisture fresh garlic would add to the coating.
- Smoked paprika: Just a hint of smokiness that makes the crust taste more complex and interesting.
- Salt and black pepper: Essential for seasoning the crust so every bite is flavorful.
- Large eggs: They act as the glue that holds the almond mixture onto the chicken.
- Olive oil (for frying): Used to sear the chicken and give it that initial golden color before baking.
- Kale: The hearty green base of the salad that softens beautifully when massaged with oil and lemon.
- Olive oil (for salad): It helps break down the kale fibers and carries the flavors of lemon and sumac.
- Lemon juice: Brightens the kale and balances the richness of the chicken perfectly.
- Red onion: Adds a sharp, crisp bite that contrasts nicely with the tender kale.
- Cherry tomatoes: Little pops of sweetness and acidity that keep the salad lively.
- Fresh parsley: It brings a fresh, herbal note that lightens the whole dish.
- Sumac: This tangy, slightly fruity spice is the secret star of the salad and makes it unforgettable.
- Toasted slivered almonds: They echo the almond crust and add an extra layer of crunch to the salad.
Instructions
- Prep the oven and pan:
- Set your oven to 375°F and line a baking sheet with parchment paper so the chicken doesn't stick. This also makes cleanup so much easier later.
- Mix the almond coating:
- Combine almond meal, Parmesan, garlic powder, smoked paprika, salt, and pepper in a shallow bowl. Give it a good stir so the seasonings are evenly distributed.
- Prepare the egg wash:
- Beat the eggs in another shallow bowl until smooth. This will help the almond mixture cling to the chicken.
- Coat the chicken:
- Pat each chicken breast dry with paper towels, then dip it in the beaten eggs and press it firmly into the almond mixture on both sides. Make sure the coating sticks well.
- Sear the chicken:
- 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 creating that crispy exterior.
- 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. Let it rest for a few minutes before slicing.
- Massage the kale:
- While the chicken bakes, toss the kale in a large bowl with olive oil, lemon juice, and salt, then massage it with your hands for about 2 minutes. You'll feel the leaves soften and darken slightly.
- Build the salad:
- Add red onion, cherry tomatoes, parsley, and sumac to the kale and toss everything together. The sumac should coat the vegetables lightly.
- Add the final crunch:
- Sprinkle toasted slivered almonds over the salad just before serving. If you add them too early, they'll lose their crispness.
- Plate and serve:
- Arrange the chicken alongside the salad on each plate. The contrast of warm, crispy chicken and cool, tangy greens is what makes this meal so satisfying.
Save There was one evening when I made this after a long day and didn't feel like talking much. I put on some quiet music, massaged the kale slowly, and just let the rhythm of cooking settle me. When I sat down to eat, the crunch of the almonds and the brightness of the sumac felt like a small reward for showing up in the kitchen. It reminded me that cooking doesn't always have to be about impressing anyone, sometimes it's just about taking care of yourself with something delicious and real.
How to Get the Crispiest Crust
The secret to a truly crispy almond crust is making sure your chicken is completely dry before you start coating it. Any moisture will prevent the egg and almond mixture from adhering properly, and you'll end up with patches that fall off during cooking. I learned this the hard way after my first attempt resulted in a patchy, sad-looking crust. Now I pat the chicken with paper towels until they come away clean, and the difference is night and day. Also, pressing the almond mixture firmly onto the chicken after dipping it in egg ensures every inch is covered and crunchy.
Making the Salad Ahead
You can actually prep the kale salad a few hours in advance, and it only gets better as it sits. The massaging process starts breaking down the fibers, and the lemon juice continues to tenderize the leaves over time. I like to prepare everything except the almonds and tomatoes, then add those right before serving so they stay fresh and crunchy. If you're bringing this to a potluck or making it for meal prep, this trick is a lifesaver. Just keep it covered in the fridge and give it a quick toss before plating.
Variations and Swaps
If you're not a fan of kale, this salad works beautifully with massaged collard greens or even thinly sliced cabbage. I've also swapped the chicken for turkey cutlets when I wanted something a little leaner, and the almond crust worked just as well. For a dairy-free version, you can skip the Parmesan and add a tablespoon of nutritional yeast to the almond mixture for a similar savory depth. Pomegranate seeds are a gorgeous addition if you want a pop of sweetness and color, especially in the fall and winter months.
- Try adding thinly sliced radishes for extra crunch and a peppery bite.
- Swap sumac for za'atar if you want a more herbal, earthy flavor profile.
- Serve with a side of roasted sweet potatoes or quinoa to make it even more filling.
Save This dish has a way of making an ordinary weeknight feel a little more special without demanding too much from you. I hope it becomes one of those recipes you reach for when you want something nourishing, flavorful, and just a little bit impressive.
Recipe Questions & Answers
- → Can I prepare the chicken ahead of time?
Yes, you can coat the chicken breasts with the almond mixture up to 4 hours in advance and refrigerate them covered. Sear and bake just before serving for the best texture.
- → 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) in the thickest part of the breast. The juices should run clear when pierced.
- → 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 citrusy flavor profile.
- → Can I make this dairy-free?
Absolutely. Replace the Parmesan cheese with nutritional yeast or omit it entirely and increase the almond meal slightly for proper coating consistency.
- → How should I store leftovers?
Store the chicken and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a 350°F oven to maintain crispness. The salad is best enjoyed fresh.
- → What type of kale works best for this salad?
Lacinato kale (also called dinosaur kale) or curly kale both work well. Remove the tough stems and massage the leaves with oil and lemon juice to tenderize them.