Save to Pinterest The crunch hit me first. I was testing a new coating method on chicken, trying to avoid breadcrumbs, when I poured almond meal into a shallow dish and pressed a raw breast into it. The sear in the hot pan released this nutty, almost caramel smell that made me lean in closer. By the time I plated it next to a bowl of kale I had been massaging with lemon, I knew this was going to be one of those combinations I would make again and again. It felt lighter than fried chicken but just as satisfying, and the sumac brought a tartness that made every bite feel bright.
I made this for a small group on a weeknight when I wanted something impressive but doable. One friend kept asking what spice was on the salad, convinced it was some fancy vinegar. When I told her it was sumac, she wrote it down immediately. The chicken came out golden and nobody missed the breadcrumbs. We ate it all, right down to the last almond slivers at the bottom of the salad bowl.
Ingredients
- Boneless, skinless chicken breasts: Pat them dry before coating so the egg and almond mixture actually stick instead of sliding off.
- Almond meal or finely ground almonds: This is your crispy coating, and it toasts beautifully in the pan without any flour.
- Grated Parmesan cheese: Adds salt and umami, and helps the crust hold together when it bakes.
- Garlic powder: A gentle background flavor that does not overpower the nuttiness.
- Smoked paprika: Brings a hint of warmth and color to the crust.
- Salt and black pepper: Season both the crust and the chicken itself for full flavor.
- Large eggs: The glue that makes the almond coating cling to the meat.
- Olive oil (for frying): Just enough to get a golden sear before the oven finishes the job.
- Kale: Choose a large bunch with sturdy leaves that soften when massaged but still hold texture.
- Lemon juice: Breaks down the kale fibers and adds brightness without making the salad soggy.
- Red onion: Slice it thin so it adds bite without overwhelming the greens.
- Cherry tomatoes: Halved for bursts of sweetness and color throughout the salad.
- Fresh parsley: Chopped roughly for a fresh, herbal note that balances the sumac.
- Sumac: A tangy, slightly floral spice that makes this salad unforgettable.
- Toasted slivered almonds: Adds a second layer of crunch and ties the dish together visually and texturally.
Instructions
- Preheat and Prep:
- Set your oven to 375°F and line a baking sheet with parchment so nothing sticks. This also makes cleanup easier later.
- Mix the Coating:
- Combine almond meal, Parmesan, garlic powder, smoked paprika, salt, and pepper in a shallow bowl. Stir it well so every piece of chicken gets even coverage.
- Beat the Eggs:
- Crack the eggs into another bowl and whisk them until smooth. This is your first layer of adhesive.
- Coat the Chicken:
- Pat each breast dry with a paper towel, dip it into the egg, then press it firmly into the almond mixture on both sides. The drier the chicken, the better the crust will stick.
- 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 are not cooking it through, just building flavor and texture.
- Bake Until Done:
- Move the seared chicken to your prepared baking sheet and bake for 12 to 15 minutes, until the internal temperature hits 165°F. The crust will firm up and the meat will stay juicy.
- Massage the Kale:
- While the chicken bakes, tear the kale into bite sized pieces and massage it with olive oil, lemon juice, and salt for about 2 minutes. You will feel the leaves soften under your hands.
- Build the Salad:
- Toss in red onion, cherry tomatoes, parsley, and sumac. Mix everything gently so the colors and flavors distribute evenly.
- Add the Almonds:
- Scatter toasted slivered almonds over the top just before serving so they stay crunchy. If you add them too early, they can get soft.
- Plate and Serve:
- Slice the chicken if you like, or serve it whole alongside a generous heap of salad. The contrast between warm, crispy chicken and cool, tangy greens is what makes this meal work.
Save to Pinterest This became my go to when I wanted to feel like I was taking care of myself without spending an hour in the kitchen. The first time I plated it, I realized how much color was on the plate: golden chicken, deep green kale, bright red tomatoes, purple onion. It looked like something from a restaurant, but I had made it in less than an hour. That is when I started keeping sumac in my spice drawer permanently.
How to Store and Reheat
Store leftover chicken in an airtight container in the fridge for up to three days. The crust will soften a bit, but you can crisp it back up in a 350°F oven for about 8 minutes. Keep the salad separate in its own container, and only dress as much as you plan to eat, since the kale will continue to wilt over time. If you want to meal prep, cook the chicken ahead and assemble the salad fresh each day for the best texture.
What to Serve With It
This dish is filling on its own, but if you want to round it out, try a side of roasted sweet potatoes or a simple quinoa pilaf. A crisp white wine like Sauvignon Blanc cuts through the richness of the almond crust, and a light Pinot Noir works if you prefer red. For a lighter option, sparkling water with a slice of lemon keeps the brightness going without competing with the sumac.
Make It Your Own
You can swap the chicken for turkey cutlets or even thick slices of firm tofu if you press them well. Pomegranate seeds add a sweet pop that plays beautifully with the sumac, and thinly sliced radishes bring extra crunch and a peppery bite. If you do not have sumac, a mix of lemon zest and a tiny pinch of smoked paprika can get you close, though the flavor will not be quite the same.
- Try adding a drizzle of tahini over the salad for creaminess.
- Use pecans or walnuts in the crust if almonds are not available.
- Finish with a sprinkle of feta or goat cheese for extra tang.
Save to Pinterest This recipe reminds me that simple ingredients can feel special when you treat them right. Make it once and you will understand why I keep coming back to it.
Questions & Answers
- → Can I substitute the almond meal with another coating?
Yes, you can use crushed pork rinds for a keto option, or panko breadcrumbs if gluten-free is not a concern. Crushed pecans or walnuts also work well for a different nutty flavor profile.
- → What is sumac and where can I find it?
Sumac is a tangy, lemony Middle Eastern spice made from ground sumac berries. You can find it in specialty spice shops, Middle Eastern markets, or online. If unavailable, substitute with extra lemon zest and a pinch of paprika.
- → 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, and the meat should no longer be pink inside.
- → Can I prepare the kale salad in advance?
Yes, massaging the kale and adding the dressing up to 4 hours ahead actually helps soften the leaves. However, add the cherry tomatoes, onions, and toasted almonds just before serving to maintain their texture and freshness.
- → What can I serve alongside this dish?
This pairs beautifully with roasted sweet potatoes, quinoa, cauliflower rice, or a simple side of sautéed vegetables. For a lighter option, serve with additional greens or a refreshing cucumber salad.
- → 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 for 10 minutes to maintain crispness. The salad can be enjoyed cold or at room temperature.