Lately I’ve been inspired by the many salad ideas I’ve seen and decided to create my own version. I finally used the almond flour I’d been saving in the freezer since December and made an almond-crusted chicken to top a bright, fruity salad.
I first tasted almond-crusted chicken back in high school during culinary classes at the tech college. The students prepared it for the cafeteria, and I remember thinking it was delicious. Recreating a similar dish at home was rewarding — the combination of tender chicken, crunchy almond coating and a tangy creamy dressing makes for a satisfying meal.
This version is lighter than deep-fried chicken because it’s baked, although baking yields more of a breaded texture than a very crisp crust. If you prefer extra crunch, you can shallow-fry the almond-coated breasts in a small amount of oil for a few minutes per side. Either way, the salad benefits from the almond flavor whether the chicken is baked or pan-fried.
If you’re seeking a fresh spring salad with a lighter, Greek yogurt–based dressing, this recipe is a great pick. The creamy poppyseed dressing complements the sweet fruit and crunchy almonds, creating a balanced plate you’ll want again and again.
Almond Crusted Chicken Salad with Creamy Poppyseed Dressing
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Ingredients
Chicken:
- 1 large egg
- 1 Tbsp water
- 1 cup natural roasted almond flour
- 4 chicken breasts
- salt and pepper
Dressing:
- ¼ cup granulated sugar
- 2 to 3 Tbsp apple cider vinegar
- 1 Tbsp olive oil
- (5.3oz) Chobani Plain Greek Yogurt (just shy of ⅔ cup)
- 1 ½ tsp poppy seeds
Extras:
- Green leaf lettuce, chopped
- Mandarin orange segments
- Sliced strawberries
- Butter toffee almonds
Instructions
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Preheat the oven to 425°F (218°C). Place a wire cooling rack inside a baking sheet.
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Whisk the egg and water on a plate. Spread the almond flour on a second plate. Season both sides of each chicken breast with salt and pepper. Dip each breast in the egg mixture, then dredge in almond flour to coat thoroughly. Arrange the breaded chicken on the prepared baking sheet with the rack so air circulates under the chicken.
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Bake 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
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While the chicken bakes, whisk together the dressing ingredients (except the poppy seeds) until smooth. Stir in the poppy seeds and refrigerate until ready to use.
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To assemble, arrange chopped lettuce on plates. Top with mandarin segments, sliced strawberries and butter toffee almonds. Slice a warm chicken breast thinly and place on the salad. Drizzle with the creamy poppyseed dressing and serve.
Notes
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