Almond-Crusted Chicken with Sumac Salad

My neighbor showed up one Sunday with a bag of almonds and a challenge: make something other than cookies. I had chicken thawing and kale wilting slightly in the crisper, so I figured why not turn both into dinner. The result was this nutty, golden-crusted chicken with a salad so tangy it woke up my entire palate. It became my go-to whenever I wanted something that felt both indulgent and clean at the same time.

I made this for a small dinner party once, and my friend who swore she hated kale asked for seconds of the salad. She said the sumac made it taste like something she would actually crave, not just tolerate. That night taught me that the right seasoning can flip a vegetables entire reputation.

Ingredients

• Boneless, skinless chicken breasts: These cook evenly and give you a clean canvas for the almond crust, just make sure theyre similar in size so they finish at the same time.
• Almond meal or finely ground almonds: This is your gluten-free breading, and it crisps up beautifully when you sear it first before baking.
• Grated Parmesan cheese: It adds a salty, umami depth that balances the nuttiness of the almonds.
• Garlic powder: A little goes a long way here, it seasons the crust without overpowering the chicken.
• Smoked paprika: This gives a subtle warmth and a hint of color that makes the crust look even more appetizing.
• Salt and black pepper: Season both the crust and the chicken itself, layering flavor is key.
• Large eggs: They help the almond mixture stick and create that crispy shell you want.
• Olive oil for frying: Just enough to get a golden sear, dont skip this step or the crust wont set properly.
• Kale: Choose a large bunch with dark green leaves, and remove those thick stems or theyll stay chewy.
• Olive oil for salad: This helps break down the kale fibers when you massage it, turning it silky.
• Lemon juice: Fresh is best, it brightens the whole salad and works with the sumac beautifully.
• Red onion: Slice it thin so it mellows out in the marinade and doesnt overpower the greens.
• Cherry tomatoes: Halve them so their juices mingle with the dressing and add pops of sweetness.
• Fresh parsley: It adds a clean, herbal note that balances the richness of the chicken.
• Sumac: This tangy, slightly floral spice is the star of the salad, if you havent tried it, youre in for a treat.
• Toasted slivered almonds: They echo the crust on the chicken and add another layer of crunch to the salad.

Instructions

Preheat and Prep:

Set your oven to 375°F and line a baking sheet with parchment paper. This keeps cleanup simple 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 every bite of crust has balanced flavor.

Beat the Eggs:

Crack the eggs into another shallow bowl and whisk them until smooth. This is your glue for the almond coating.

Coat the Chicken:

Pat each chicken breast dry with paper towels, then dip it in the eggs and press it into the almond mixture, making sure it sticks on all sides. Dont be shy, really press it on.

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. This step locks in the crust and adds flavor you cant get from baking alone.

Finish in the Oven:

Move the seared chicken to your prepared baking sheet and bake for 12 to 15 minutes, or until the internal temperature hits 165°F. Let it rest for a few minutes before slicing.

Massage the Kale:

While the chicken bakes, put the torn kale in a large bowl with olive oil, lemon juice, and salt. Use your hands to massage it for about 2 minutes until it softens and turns a darker green.

Add the Salad Toppings:

Toss in the red onion, cherry tomatoes, parsley, and sumac. Mix everything together so the flavors get cozy.

Finish with Almonds:

Right before serving, sprinkle the toasted slivered almonds over the salad. This keeps them crunchy instead of soggy.

Plate and Serve:

Slice the chicken if you like, or serve it whole alongside a generous pile of the marinated salad. Enjoy immediately while everything is at its best.

Save

I once packed this for a picnic and my friends couldnt believe how well it traveled. The chicken stayed crispy even after sitting in a container for an hour, and the salad actually got better as the flavors melded. It turned into our unofficial summer potluck dish, and I started getting requests for it weeks in advance.

Making It Your Own

If you want to switch things up, try using turkey cutlets instead of chicken, they cook faster and have a slightly leaner flavor. You can also add pomegranate seeds or thinly sliced radishes to the salad for extra color and crunch. I once stirred in some crumbled feta, and it added a creamy, salty contrast that my family loved.

Pairing and Serving Ideas

This dish works beautifully with a crisp Sauvignon Blanc or a light Pinot Noir if youre pouring wine. For a non-alcoholic option, try sparkling water with a splash of pomegranate juice and a squeeze of lime. I like to serve it with a side of roasted sweet potatoes or quinoa when Im feeding a crowd.

Storage and Reheating Tips

Store the chicken and salad separately in airtight containers in the fridge for up to three days. Reheat the chicken in a 350°F oven for about 10 minutes to bring back some of the crispness, avoid the microwave or it will get soggy. The salad keeps well and actually benefits from sitting overnight as the kale continues to marinate.

• Add fresh lemon juice to the salad right before serving if it tastes a little flat after storage.
• If the almond crust softens in the fridge, a quick trip under the broiler for a minute or two will crisp it up again.
• Freeze the cooked chicken for up to a month, but skip freezing the salad since kale doesnt thaw well.

Save

This recipe has become one of those reliable favorites that I turn to when I want something impressive but not stressful. It reminds me that good food doesnt have to be complicated, just thoughtful and full of flavor.

Recipe FAQs

→ Can I prepare the chicken coating ahead of time?

Yes, you can mix the almond meal, Parmesan, and spices up to 2 days in advance 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 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 mild chili powder to achieve a similar tangy, slightly tart 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 to maintain the 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 chicken in a 350°F oven to maintain crispness. The salad is best enjoyed fresh.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work beautifully. Adjust baking time to 15-18 minutes as thighs may require slightly longer cooking to reach the safe internal temperature.