Kale Salad with Almond Butter Crusted Chicken on a white bowl with a golden fork on a white cloth on a white top

Kale Salad with Almond Butter Crusted Chicken

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Kale rhymes with tale. And if you make this Kale Salad with Almond Butter Crusted Chicken, you’re going to have a whale of a tale to tell you friends and family about how good you just ate! Made with JUSTIN’S® Classic Almond Butter, Crusted Chicken, chopped carrots, and plenty of leafy green kale—you can’t go wrong!

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

4

Icon of cutting board with knife on top in maroon red

PREP TIME:

10 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

0 minutes

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TOTAL TIME:

10 minutes

INGREDIENTS

Crusted Chicken:
2 tablespoons JUSTIN’S® Classic Almond Butter
4 (5 ounces) Chicken Breasts
⅔ cup Almond Meal
3 tablespoons Ground Flax
1 tablespoon Olive Oil
1 teaspoon Lemon Juice
1 teaspoon Sea Salt
¼ teaspoon Cayenne Pepper
¼ teaspoon Paprika
1 teaspoon Garlic Powder
½ teaspoon Onion Powder

Salad:
Crusted Chicken, sliced
2 cups Kale, washed and dried
¼ cup Pomegranate Arils
¼ cup Carrots, chopped
2 tablespoon Organic Caesar Vinaigrette
Croutons

DIRECTIONS

For the Crusted Chicken:
1. Preheat the oven to 350°F.

2. In a small bowl, stir together the almond meal and ground flax. Set aside.

3. In another bowl, add the olive oil, almond butter, lemon juice, and spices. Whisk until all of the ingredients are incorporated.

4. Dip each chicken breast into almond butter marinade first, and then coat each piece with the almond meal mixture to create the crust.

5. Place on the baking tray and bake for 25–35 minutes or until meat thermometer reaches 168°F.

For the Salad:
1. Toss the kale, pomegranate, and carrots in a large bowl.

2. Drizzle with vinaigrette and massage into kale.

3. Top with sliced JUSTIN’S® Classic Almond Butter Crusted Chicken and croutons. Enjoy!

This Recipe Serves 4

INGREDIENTS

Crusted Chicken:
2 tablespoons JUSTIN’S® Classic Almond Butter
4 (5 ounces) Chicken Breasts
⅔ cup Almond Meal
3 tablespoons Ground Flax
1 tablespoon Olive Oil
1 teaspoon Lemon Juice
1 teaspoon Sea Salt
¼ teaspoon Cayenne Pepper
¼ teaspoon Paprika
1 teaspoon Garlic Powder
½ teaspoon Onion Powder

Salad:
Crusted Chicken, sliced
2 cups Kale, washed and dried
¼ cup Pomegranate Arils
¼ cup Carrots, chopped
2 tablespoon Organic Caesar Vinaigrette
Croutons

DIRECTIONS

For the Crusted Chicken:
1. Preheat the oven to 350°F.

2. In a small bowl, stir together the almond meal and ground flax. Set aside.

3. In another bowl, add the olive oil, almond butter, lemon juice, and spices. Whisk until all of the ingredients are incorporated.

4. Dip each chicken breast into almond butter marinade first, and then coat each piece with the almond meal mixture to create the crust.

5. Place on the baking tray and bake for 25–35 minutes or until meat thermometer reaches 168°F.

For the Salad:
1. Toss the kale, pomegranate, and carrots in a large bowl.

2. Drizzle with vinaigrette and massage into kale.

3. Top with sliced JUSTIN’S® Classic Almond Butter Crusted Chicken and croutons. Enjoy!

This Recipe Serves 4

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