Kale Salad with Almond-Crusted Baked Chicken

Show Me the Yummy
  • Yield: 3-4 servings
  • Prep: 20 mins
  • Cook: 10 mins


1bunch curly kale (9 oz), taken off the ribs, washed, and thinly sliced
2ounces pecorino romano (1/4 cup)
1/4cup golden raisins
1 clove garlic, minced or pressed
3tablespoons olive oil
1tablespoon lemon juice
Salt, to taste
Chicken Marinade
3/4pound boneless, skinless chicken breasts
1tablespoon olive oil
1/2tablespoon lemon juice
1 clove garlic, thinly sliced
Pinch of salt
Chicken Crust
1/4cup almonds, pulsed in a food processor until it resembles the panko (leave a few pieces larger for texture)
1/4cup panko
1/8teaspoon garlic powder
1/8teaspoon cayenne
1/4teaspoon salt


For the salad:
  1. Take the washed and thinly sliced kale and place it in a large salad bowl, set aside.
  2. Now make your dressing: whisk together minced garlic, olive oil, and lemon juice. Add salt to taste and whisk again.
  3. Pour half the dressing over the kale and use your hands to massage the kale for about 3-5 minutes. Set aside in the fridge until ready for use. You can let it sit for 15 minutes, or until desired texture is reached. The longer it sits, the softer the kale will be.
For the chicken:
  1. Lightly sprinkle the chicken breasts in salt, set aside.
  2. Whisk together olive oil, lemon juice, and garlic.
  3. Place the chicken breasts and marinade in a gallon sized baggie.
  4. Seal the baggie and massage the chicken until the chicken has been fully coated with the marinade.
  5. Let sit in the refrigerator for at least two hours, but up to 2 days.*
  6. Preheat oven to 400 degrees F.
  7. In a shallow bowl/dish, place the crushed almonds, panko, garlic powder, cayenne, and salt and stir to combine.
  8. Remove the chicken from the baggie, and place each breast in the almond coating. Press down lightly to ensure that the coating sticks to both sides. Some breading will fall off, that’s ok, just top the chicken with the leftovers once it’s placed in the baking dish. You should definitely use all the breading.
  9. Place the chicken in a greased baking dish and bake for about 10-20 minutes, or until the chicken is cooked through (no pink should remain).**
  10. Remove from the oven and let sit for 10 minutes and then cube into bite sized chunks.
  1. Remove the kale from the refrigerator and add in pecorino and golden raisins. Add in the rest of the dressing and toss to combine. Top with the cubed chicken and serve!
*Chicken should typically marinate for 2 hours. If you’re crunched for time and can only marinate for 30 minutes, poke holes in the chicken breasts with a fork before placing it in the baggie with the marinade.
This recipe originally appeared at Kale Salad With Baked Almond Chicken on Show Me the Yummy.