Almond-crusted chicken with marinated kale and sumac salad
Make this salad to reset at the start of the new year – it’s filling, crunchy, fresh, vibrant, and good for you. It packs well for lunchboxes, too
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 200g kale , torn into bite-sized pieces, thick stems removed
- 3tbsp olive oil
- 1lemon , juiced
- 2tsp sumac
- ¼cucumber , finely chopped
- 1radishes , trimmed and quartered
- 2chicken breasts
- 1beaten egg
- 2tbsp plain flour
- 150g ground almonds
Instructions
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.