Almond-Crusted Chicken With Sumac Salad

There was this stretch in early spring when I craved something crunchy and bright at the same time. I had a bag of almond meal left over from a baking experiment and a stubborn bunch of kale that needed using. I coated chicken breasts in the almond mix, pan-seared them until they crackled, and tossed together a salad with sumac I'd bought on a whim months before. The tanginess of the sumac against the nutty crust was so good I actually texted a photo to my sister mid-bite.

I made this for a small dinner with friends who were trying to eat lighter but still wanted something that felt indulgent. One of them kept going back for more salad, which never happens. The combination of warm, golden chicken and cold, tangy greens made the whole plate feel balanced without being boring. Nobody missed the pasta or bread.

Ingredients

• Boneless, skinless chicken breasts: Pat them really dry before coating so the crust sticks better and crisps up in the pan.
• Almond meal or finely ground almonds: This is what gives the crust its nutty flavor and gluten-free crunch, plus it browns beautifully when seared.
• Grated Parmesan cheese: Adds a salty, savory depth and helps bind the almond coating to the chicken.
• Garlic powder: A little goes a long way here, it seasons the crust without overpowering the almonds.
• Smoked paprika: Brings a subtle warmth and a hint of smokiness that makes the crust taste more complex.
• Large eggs: Beaten eggs act as the glue between the chicken and the almond mixture.
• Olive oil (for frying): Use enough to coat the pan so the chicken sears evenly and doesn't stick.
• Kale: Remove the tough stems and tear the leaves into bite-sized pieces so they soften nicely when massaged.
• Lemon juice: Brightens the kale and works with the sumac to give the salad a vibrant, citrusy edge.
• Red onion: Slice it thin so it adds sharpness without being too aggressive.
• Cherry tomatoes: Halve them for little bursts of sweetness that balance the tangy sumac.
• Fresh parsley: Chopped parsley adds color and a fresh, grassy note to the salad.
• Sumac: This is the star, a tart, lemony spice that makes the salad taste bright and a little exotic.
• Toasted slivered almonds: Sprinkle these on at the end for extra crunch and a nice echo of the almond crust on the chicken.

Instructions

Preheat and Prep:

Set your oven to 375°F and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.

Mix the Crust:

In a shallow bowl, combine almond meal, Parmesan, garlic powder, smoked paprika, salt, and black pepper. Stir it well so the seasonings are evenly distributed.

Beat the Eggs:

Crack the eggs into another bowl and beat them until smooth. This is your sticky base for the crust.

Coat the Chicken:

Pat the chicken breasts completely dry with paper towels. Dip each one in the beaten eggs, then press it into the almond mixture, coating all sides and pressing gently so it sticks.

Sear for Color:

Heat olive oil in a large skillet over medium heat. Sear each chicken breast for 2 to 3 minutes per side until the crust turns golden and crispy.

Bake Through:

Move the seared chicken to the baking sheet and bake for 12 to 15 minutes, or until the internal temperature hits 165°F. The crust will stay crunchy while the chicken cooks through.

Massage the Kale:

While the chicken bakes, put the torn kale in a large bowl with olive oil, lemon juice, and salt. Massage it with your hands for about 2 minutes until the leaves soften and turn darker green.

Toss the Salad:

Add red onion, cherry tomatoes, parsley, and sumac to the kale. Toss everything together until the sumac coats the vegetables and the salad looks vibrant.

Finish and Serve:

Top the salad with toasted slivered almonds just before plating. Serve the chicken alongside the salad while everything is still fresh and warm.

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The first time I plated this, I didn't bother toasting the almonds for the salad. It was fine, but the second time I took the extra minute to toast them, and the difference was huge. That warm, nutty aroma when you sprinkle them on top makes the whole dish feel more thoughtful. Now I always toast them, even if I'm in a rush.

How to Store and Reheat

Store the chicken and salad separately in airtight containers in the fridge for up to three days. The chicken reheats well in a 350°F oven for about 10 minutes, which keeps the crust from getting soggy. The salad is best eaten fresh, but if you have leftovers, just know the kale will wilt a bit and lose some of its brightness.

Swaps and Variations

If you don't have sumac, you can use a squeeze of extra lemon juice and a pinch of za'atar for a similar tangy, herbal vibe. Turkey cutlets work great in place of chicken, and they cook even faster. For a dairy-free version, skip the Parmesan and add a tablespoon of nutritional yeast to the almond mix for a cheesy flavor without the cheese.

What to Serve With It

This dish is filling on its own, but if you want to round it out, try serving it with roasted sweet potatoes, quinoa, or a simple cucumber and mint side salad. A crisp Sauvignon Blanc or a light Pinot Noir pairs beautifully with the nutty chicken and the bright, tangy kale.

• Add pomegranate seeds to the salad for little bursts of sweetness and extra color.
• Thinly sliced radishes give the salad a peppery crunch that contrasts nicely with the soft kale.
• If you have leftover chicken, slice it and toss it into the salad the next day for an easy lunch.

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This recipe has become my go-to when I want something that feels special but doesn't require a long ingredient list or complicated techniques. It's proof that a few good flavors and a little texture can turn a weeknight dinner into something you actually look forward to.

Common Questions

→ Can I prepare the kale salad ahead of time?

Yes, you can massage the kale with olive oil, lemon juice, and salt up to 2 hours ahead. Add the tomatoes, onions, and almonds just before serving to maintain freshness and crunch.

→ What can I substitute for sumac?

If sumac is unavailable, use a combination of lemon zest and a pinch of smoked paprika for a similar tangy, slightly earthy flavor profile.

→ 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 use pre-made almond meal?

Absolutely. Store-bought almond meal works perfectly for this dish. Just ensure it's finely ground for the best coating texture and adherence to the chicken.

→ What sides pair well with this dish?

This pairs beautifully with roasted sweet potatoes, quinoa, or cauliflower rice. The kale salad is substantial enough that you may only need a light grain or vegetable side.

→ 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 the oven at 350°F to maintain crispiness.