Rosemary almond crusted chicken salad is a hearty and healthy meal thrown together in minutes! Savory almond-coated chicken over a Taylor Farms Chopped Salad Kit will is a ‘wow’ lunch or dinner, perfect for any occasion.
Nuts and greens kind of rock my world. I swear, I eat more nuts and green leafy goods than most humans and animals combined. But I just feel dang good when I eat good-for-you kinda stuff like that on the regular. In other words, I’m a cavewoman – twentieth century style.
A cavewoman that likes Apple products, my food processor, and desires convenience (and a pedicure every once in awhile).
And when I’m in a bind for dinner, it’s not like I have to go hunting and gather edibles from the wilderness. I just stroll to the grocery store and pick up a Taylor Farms chopped salad kit, then bust out my beloved food processor and throw down a restaurant-quality meal together in less than 30 minutes. Easy and simple = one happy cavemom. My husband (the caveman of the house) was floored by this rosemary almond crusted chicken salad – stating he’d order it off any menu (from local cave cafe of course).
But if I haaaaaad to decide the hardest part? I’d tell ya it’s the rosemary.
We used to have a rosemary bush in our backyard before we moved to our current home. It was awesome – the thing never died despite my complete lack of a green thumb and a nasty California drought. That bush just knew it had to figure out how to survive, ‘cause this busy mom didn’t have time to baby it. So the minute we settled in to our current home, I planted a new rosemary bush.
And the thing won’t grow.
It’s the most high maintenance bush on the planet. I water the stupid thing (correction, my husband waters it), and produces 2 little stems of rosemary (at best). I miss my old friend, my old patient plant that never failed me. So in full disclosure, the most challenging part of this meal was sneaking in to my neighbors backyard to snag some of their rosemary.
*Note – I did text them! But I still felt like an intruder (in yoga pants of course) opening their back gate and sniffing my way to find their plethora of herbed treasures. So if that’s hardest part about making this healthy, flavorful dinner, I’m gonna call it a win. Can I get a slow clap?
Salads for dinner sound wimpy, I know. But with Taylor Farms Chopped Salad Kits packed with lettuce blends, toppings, and dressing, then topped with this seared and baked chicken coated in a savory almond blend of rosemary and dried onion flakes = boring salad dinners don’t stands a chance.
This rosemary almond crusted chicken salad is so simple, it can’t NOT be on rotation in this house. The almond chicken breasts sliced over Taylor Farms Farmhouse Bacon Chopped Salad was the perfect combination of herbed nutty goodness, juicy lean protein, crispy lettuce, and savory bacon. Nuts and greens at their finest
It was hard to choose which salad kit was going to pair perfectly with this healthy one-pot chicken creation, when there are SO many varieties to pick from. Which only reinforces the point that I made earlier – this juicy chicken coated with simple herbs and tons of crushed almonds will be on rotation over and over (and over), with all sorts of new salad kits to serve as a base.
Rosemary Almond Crusted Chicken Salad
The steps are simple – just add one cup of raw almonds, 3 tablespoons fresh rosemary, 2 tablespoons dried onion flakes, and 1 teaspoon salt to a food processor and pulse until the almonds are broken down. This should only take a few seconds.
Next, coat the chicken in the whisked egg mixture and place each breast into the bowl of crushed almonds. You may have to press some of the almonds on top of the chicken to help them stick. One by one, place the coated chicken breasts into an oiled pan and sear for 3-4 minutes per side, then transfer to the 350 degree oven for an additional 12 minutes, until cooked through.
Then slice those cooked breasts of almond and rosemary goodness and top over your favorite Taylor Farms Chopped Salad Kit and enjoy!
Rosemary Almond Crusted Chicken Salad
- Yield: 4 servings 1x
- 4 boneless, skinless chicken breasts
- 1 cup raw almonds
- 3 tablespoons fresh rosemary
- 2 tablespoons dried onion
- 1/2 teaspoon salt
- 2 eggs
- 2 tablespoons coconut oil
- 1–2 packages Taylor Farms Farmhouse Bacon Salad Kit or choice of Chopped Salad Kit
- Preheat oven to 350 degrees
- Combine the raw almonds, fresh rosemary, dried onion, and salt in a food processor or blender, and pulse a few times until almonds are broken down. You want to get a nice ‘crumble’ consistency – beware of pulsing too long, as that could yield more of an almond flour. Pour the almond mixture in a shallow bowl
- Whisk two eggs into a separate bowl or container
- Place a large, oven-proof skillet over stovetop and head 2 tablespoons coconut oil over medium/high
- One by one, place each chicken breast in the egg mixture (coating both sides), then place into the rosemary almond crumble, one side, then the other. If the almond mixture isn’t sticking well, press some of the crumble on top of the chicken by hand. Carefully transfer each breast to the pan
- Sear 3-4 minutes, then gently flip, searing an additional 3-4 minutes and adding more coconut oil if necessary (to avoid the nuts from burning)
- Transfer the skillet to the oven and bake an additional 12-15 minutes, until chicken is thoroughly cooked
- Gently slice the chicken breasts into strips and add on top of Taylor Farms salad mix
- Serve immediately