Save to Pinterest My neighbor showed up one afternoon with a bag of almond meal she didn't know what to do with, and I happened to have chicken thawing on the counter. We stood in my kitchen tossing ideas back and forth until I suggested coating the chicken like I would with breadcrumbs. The result was so unexpectedly crunchy and rich that we both stood there eating straight from the pan, laughing at how something so simple could taste this good. I've been making it ever since, usually when I want something that feels indulgent but comes together without much fuss.
I made this for a small dinner party last spring, and one of my friends who usually picks at greens went back for seconds of the kale salad. She kept asking what made it taste so different, and when I told her it was sumac, she wrote it down on her phone right there at the table. That salad has become my go to whenever I need something bright and filling to balance out anything rich or fried.
Ingredients
- Boneless, skinless chicken breasts: I always pat them very dry before dipping, otherwise the coating slides right off during cooking.
- Almond meal or finely ground almonds: This is what gives the crust its nutty flavor and crunch, and it holds up way better than I expected in the oven.
- Grated Parmesan cheese: It adds a salty, savory depth that makes the crust taste almost cheesy and golden.
- Garlic powder: I prefer this over fresh garlic in the crust because it distributes evenly and doesn't burn.
- Smoked paprika: Just a hint of smokiness that makes the chicken taste like it spent time on a grill.
- Large eggs: They act as the glue, and I've learned that beating them well makes the coating stick much better.
- Olive oil (for frying): I use just enough to get a golden sear without making the chicken greasy.
- Kale: I remove the tough stems completely and tear the leaves by hand, it makes them easier to massage and eat.
- Lemon juice: Freshly squeezed is best, it brightens the kale and balances the sumac perfectly.
- Red onion: I slice it as thin as I can, it adds a sharp bite that mellows as it sits in the salad.
- Cherry tomatoes: They burst with sweetness and add little pops of color and juice.
- Fresh parsley: It brings a clean, herby freshness that ties everything together.
- Sumac: This tangy, slightly floral spice is what makes the salad unforgettable, and a little goes a long way.
- Toasted slivered almonds: I add these at the very end so they stay crunchy and don't get soggy in the dressing.
Instructions
- Prep the oven and baking sheet:
- Preheat your oven to 375°F and line a baking sheet with parchment paper. This keeps the chicken from sticking and makes cleanup so much easier.
- Mix the almond coating:
- In a shallow bowl, combine almond meal, Parmesan, garlic powder, smoked paprika, salt, and black pepper. I like to use my fingers to make sure everything is evenly mixed.
- Beat the eggs:
- Crack the eggs into another bowl and beat them until smooth and a little frothy. This helps them coat the chicken evenly.
- Coat the chicken:
- Pat each chicken breast completely dry with paper towels, then dip it in the egg and let the excess drip off. Press it into the almond mixture on both sides, gently patting so the crust really sticks.
- Sear the chicken:
- Heat olive oil in a large skillet over medium heat until it shimmers. Sear each chicken breast for 2 to 3 minutes per side until the crust turns golden and crispy.
- Bake until cooked through:
- Transfer the seared chicken to your prepared baking sheet and bake for 12 to 15 minutes. Check that the internal temperature hits 165°F, the crust should be deeply golden and firm.
- 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 the leaves for about 2 minutes until they soften and turn a darker green.
- Toss the salad:
- Add the sliced red onion, halved cherry tomatoes, chopped parsley, and sumac to the kale. Toss everything together until the sumac coats the vegetables evenly.
- Finish with almonds:
- Right before serving, sprinkle the toasted slivered almonds over the top of the salad. This keeps them crunchy and adds a nice textural contrast.
- Plate and serve:
- Slice the chicken if you like, or serve it whole alongside a generous portion of the marinated kale salad. Everything tastes best when the chicken is still warm and the salad is cool and crisp.
Save to Pinterest One night I served this to my cousin who swore she hated kale, and she ended up eating two helpings of the salad and texting me the next day asking for the recipe. It reminded me that sometimes the way you prepare something matters just as much as the ingredient itself, and that a little sumac and a good massage can change everything.
Making It Your Own
I've swapped in turkey cutlets when I couldn't find good chicken breasts, and they worked beautifully because they cook even faster. You can also add pomegranate seeds to the salad for a sweet, juicy burst that plays really well with the sumac. If you want a little more heat, a pinch of red pepper flakes in the almond crust adds a nice kick without overpowering the nuttiness.
Storing and Reheating
The chicken keeps well in the fridge for up to three days, and I reheat it in a 350°F oven for about 10 minutes to bring back some of the crunch. The salad is best eaten fresh, but if you have leftovers, store the almonds separately and add them right before serving. I've also packed the chicken cold for lunch and eaten it sliced over the leftover salad, and it's just as satisfying that way.
Pairing and Serving Suggestions
This dish feels light but filling, so I usually serve it with a crisp Sauvignon Blanc or a light Pinot Noir if I'm in the mood for red. Sometimes I'll add a side of roasted sweet potatoes or a simple quinoa pilaf to make it more of a full spread. The kale salad is versatile enough that I've served it on its own as a side for grilled fish or even tossed with some cooked lentils for a vegetarian main.
- Try adding thinly sliced radishes to the salad for extra crunch and a peppery bite.
- A drizzle of tahini thinned with lemon juice over the kale adds a creamy, nutty richness.
- Serve the chicken over a bed of arugula if you want even more greens on the plate.
Save to Pinterest This recipe has become one of those reliable favorites I turn to when I want something that feels special but doesn't ask too much of me. I hope it finds a spot in your rotation too, especially on those nights when you want to feel like you really cooked.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can bread the chicken up to 4 hours in advance and refrigerate it covered until ready to cook. This actually helps the coating adhere better during cooking.
- → What can I substitute for sumac?
If sumac isn't available, use a combination of lemon zest and a pinch of mild paprika to mimic its tangy, slightly fruity 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 make this dairy-free?
Absolutely. Simply omit the Parmesan cheese from the almond coating or replace it with nutritional yeast for a similar savory, umami flavor without dairy.
- → Why massage the kale?
Massaging kale with oil and acid breaks down the tough cell walls, making the leaves more tender, easier to digest, and better able to absorb the dressing flavors.
- → Can I use a different type of nut?
Yes, crushed pecans, walnuts, or hazelnuts work well as alternatives to almond meal. Adjust seasoning as needed since each nut has a unique flavor intensity.