Almond-Crusted Chicken Kale Salad With Cider Vinaigrette Recipe
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • 2 cups almonds
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 ½ teaspoons salt, divided
  • 1 ½ teaspoons black pepper, divided
  • 1 egg
  • 1 pound boneless skinless chicken breast tenders
  • ½ cup apple cider
  • 1 tablespoon Dijon mustard
  • Juice from ½ lemon
  • 1 clove garlic, grated
  • ⅓ cup olive oil
  • 1 bunch kale (about 5 cups), torn into pieces
  • ½ cup golden raisins
  • 1 avocado, sliced
Directions
  1. Preheat oven to 450 F.
  2. Line a baking sheet with parchment paper.
  3. In a food processor, pulse almonds into crumbs.
  4. Transfer almonds to a shallow bowl and mix with garlic powder, onion powder, 1 teaspoon salt, and 1 teaspoon pepper.
  5. Whisk egg in a separate shallow bowl.
  6. Pat chicken dry and coat in egg.
  7. Immediately dredge in almond mixture.
  8. Place chicken on the prepared baking sheet .
  9. Bake for 20-25 minutes, flipping halfway through.
  10. Meanwhile, whisk together the apple cider, mustard, lemon juice, garlic, and remaining salt and pepper in a small bowl.
  11. Slowly drizzle olive oil into the apple cider mixture, whisking constantly, until emulsified.
  12. In a large bowl, toss the kale with the dressing.
  13. Toss in the golden raisins.
  14. To serve, divide the kale mixture into bowls and top with avocado and chicken.