Almond-Crusted Chicken With Marinated Kale and Sumac Salad

Discover a perfect balance of crunch and freshness with this Almond-Crusted Chicken With Marinated Kale and Sumac Salad. This Modern American dish combines a savory, nutty breading with a zesty, nutrient-dense salad, making it an ideal choice for a wholesome and satisfying dinner that is naturally gluten-free.

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The secret to this dish is the technique of massaging the kale, which transforms the hardy leaves into a tender, flavorful base. When paired with the golden-seared chicken, every bite offers a delightful contrast of temperatures and textures that will keep you coming back for more.

Ingredients

• For the Almond-Crusted Chicken
• 4 boneless, skinless chicken breasts
• 1 cup almond meal or finely ground almonds
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 large eggs
• 2 tbsp olive oil (for frying)
• For the Marinated Kale and Sumac Salad
• 1 large bunch kale, stems removed, leaves torn into bite-sized pieces
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 2 tsp sumac
• 1/4 cup toasted slivered almonds

Instructions

Step 1

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

In a shallow bowl, combine almond meal, Parmesan, garlic powder, smoked paprika, salt, and black pepper.

Step 3

In another bowl, beat the eggs.

Step 4

Pat chicken breasts dry. Dip each breast first in the eggs, then coat thoroughly with the almond mixture, pressing gently to adhere.

Step 5

Heat olive oil in a large skillet over medium heat. Sear chicken breasts for 2-3 minutes per side until golden.

Step 6

Transfer the seared chicken to the prepared baking sheet. Bake for 12-15 minutes, or until cooked through (internal temperature 165°F/74°C).

Step 7

While chicken bakes, prepare the salad: In a large bowl, massage kale with olive oil, lemon juice, and salt until leaves soften (about 2 minutes).

Step 8

Add red onion, cherry tomatoes, parsley, and sumac to the kale. Toss well.

Step 9

Top salad with toasted slivered almonds just before serving.

Step 10

Serve almond-crusted chicken alongside the marinated kale and sumac salad.

Zusatztipps für die Zubereitung

Don't skip the step of massaging the kale; it’s essential for breaking down the tough fibers and making the greens tender. To ensure the chicken stays juicy, always use a meat thermometer to pull the chicken exactly when it hits 165°F (74°C).

Varianten und Anpassungen

For extra crunch, add pomegranate seeds or thinly sliced radishes to the salad. You can also try using turkey cutlets instead of chicken breasts for a different lean protein option that works perfectly with the almond crust.

Serviervorschläge

For a complete dining experience, pair this meal with a crisp Sauvignon Blanc or a light Pinot Noir. The bright acidity of the wine beautifully complements the lemon and sumac notes in the salad.

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This Almond-Crusted Chicken With Marinated Kale and Sumac Salad is a vibrant addition to any recipe rotation. Whether you are hosting friends or preparing a healthy family meal, this dish delivers sophisticated flavor with simple, wholesome ingredients.

Recipe Questions & Answers

→ What makes the almond crust stick to the chicken?

Dipping chicken in beaten eggs creates a sticky base that helps the almond-Parmesan coating adhere. Press the mixture gently onto each breast to ensure even coverage before searing.

→ Why massage the kale for the salad?

Massaging kale with olive oil and lemon juice breaks down tough fibers, transforming the leaves from bitter and stiff to silky, tender, and pleasantly sweet.

→ Can I prepare components ahead?

The almond coating can be mixed 1 day in advance and stored airtight. Marinate kale up to 4 hours before serving, but add almonds and tomatoes just before serving to maintain texture.

→ What does sumac taste like?

Sumac offers a tart, lemony flavor with subtle fruity undertones. It adds bright acidity and a beautiful deep red color to the fresh salad.

→ How do I know when chicken is fully cooked?

Use a meat thermometer to check the internal temperature reaches 165°F (74°C) at the thickest part. The juices should run clear when pierced.