Try this recipe for almond-crusted chicken with marinated kale and sumac salad, then check out our chicken quinoa salad, halloumi, kale and tahini salad, roast vegetable salad with kale pesto and more winter salad recipes.

Almond-crusted chicken with marinated kale and sumac salad recipe


  • 200g kale, torn into bite-sized pieces, thick stems removed
  • 3 tbsp olive oil
  • 1 lemon, juiced
  • 2 tsp sumac
  • ¼ cucumber, finely chopped
  • 1 radishes, trimmed and quartered


  • 2 chicken breasts
  • 1 beaten egg
  • 2 tbsp plain flour
  • 150g ground almonds


  • STEP 1

    Put the kale in a large bowl, drizzle over 1 tbsp of the oil and season with a pinch of salt. Massage the kale for 3-4 mins or until it turns dark green and wilts – every piece should be coated in the oil.

  • STEP 2

    Butterfly the chicken breasts so they’re about 5mm thick. Bash between sheets of baking paper using a rolling pin to flatten, then season both sides. Tip the egg, flour and almonds into three separate shallow dishes. Dust the chicken in the flour, then dip in the egg, and finally press into the ground almonds to coat both sides.

  • STEP 3

    Heat another 1 tbsp of the oil in a non-stick pan over a medium heat and fry the chicken for 6-8 mins on both sides or until cooked through. Watch carefully – if the pan is too hot, the almond coating will burn. Remove the chicken to a plate to rest for 2-3 mins.

  • STEP 4

    Whisk the lemon juice with the remaining 1 tbsp of oil, the sumac and some seasoning. Pour the dressing over the kale, then toss with the cucumber and radishes. Divide the salad between plates or pile onto a small platter, then slice the chicken and arrange it on top to serve.


Anna Glover profile
Anna GloverSenior food editor

Goes well with


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