Almond Chicken Salad Recipe
Fresh chicken coated in chopped almonds and spices then paneed. Served over a salad of romaine and spring mix, grape tomatoes, sliced red onions, Monterrey Jack and cheddar cheese, and croutons.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). In a shallow dish, set out the flour, and in another dish, whisk the eggs together. In a third dish, place the chopped almonds. Season the chicken breasts with salt and pepper, then dredge each piece in flour, dip in the egg, and coat with chopped almonds.
- 2
Cook the Chicken
Heat the olive oil in a skillet over medium heat. Add the almond-coated chicken breasts and cook for about 4-5 minutes on each side or until golden brown and cooked through. Transfer the chicken to a baking sheet and finish cooking in the oven for an additional 10-15 minutes.
- 3
Prepare the Salad
While the chicken is cooking, prepare the salad. In a large bowl, combine the romaine lettuce, spring mix, grape tomatoes (halved), sliced red onion, Monterey Jack cheese, and cheddar cheese. Toss gently to mix.
- 4
Assemble the Dish
Once the chicken is cooked, slice it and place it on top of the salad. Garnish with croutons and serve immediately. You can also drizzle a light vinaigrette or dressing of your choice over the salad before serving.
