Almond Encrusted Chicken Salad Recipe
Fresh chicken coasted in chopped almonds and spices then paneed. Served over a salad of romaine, spring mix, grape tomatoes, sliced red onions, Monterrey Jack and cheddar cheese, and croutons.
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Ingredients
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Chicken and Salad Ingredients
Method
Preparation and Assembly
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Flatten the chicken breasts using a meat mallet for even cooking. Season both sides with salt, pepper, garlic powder, and paprika.
- 2
Coat the Chicken
Set up a breading station with three bowls: one with flour, one with beaten eggs, and the last with chopped almonds. Dredge each chicken breast in flour, dip in eggs, and finally coat with chopped almonds.
- 3
Cook the Chicken
Heat olive oil in a large skillet over medium heat. Once hot, add the almond-coated chicken breasts and cook for about 4-5 minutes on each side until golden brown. Transfer to a baking sheet and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through.
- 4
Prepare the Salad
In a large bowl, combine romaine lettuce, spring mix, grape tomatoes, sliced red onion, Monterey Jack cheese, cheddar cheese, and croutons.
- 5
Assemble the Dish
Once the chicken is done, let it rest for a few minutes before slicing. Place the salad mixture on plates and top with sliced almond-encrusted chicken. Drizzle with your favorite dressing and serve.
