Almond Crusted Chicken Salad with Creamy Poppyseed Dressing

Almond Crusted Chicken Salad with Creamy Poppyseed Dressing

Yield 4 Servings



  • 1 egg
  • 1 Tbsp water
  • 1 cup natural roasted almond flour
  • 4 chicken breasts
  • salt and pepper


  • 1/4 cup sugar
  • 2 to 3 Tbsp apple cider vinegar
  • 1 Tbsp olive oil
  • 1 (5.3oz) cup Chobani Plain Greek Yogurt (just shy of 2/3 cup)
  • 1 1/2 tsp poppyseeds


  • Green Leaf Lettuce, chopped
  • Mandarin Orange Segments
  • Sliced Strawberries
  • Butter Toffee Almonds


  1. Preheat oven to 425 degrees Fahrenheit. Place a wire cooling rack inside of a baking sheet.
  2. On a plate, whisk together the egg and water. On a second plate, place the almond flour. Season both sides of each chicken breast with salt and pepper. Dip the chicken in the egg mixture, then dredge the chicken in the almond flour until coated well. Place breaded chicken onto prepared baking sheet with a cooling rack inside. (This helps the heat rotate around the chicken, preventing the breading from getting soggy on the bottom.) Repeat with each chicken breast.
  3. Bake for 20 to 25 minutes or until the chicken reaches 165 degrees Fahrenheit internal temperature.
  4. Meanwhile, prepare dressing by whisking all the ingredients, but the poppyseeds. Once smooth, lightly stir in the poppyseeds. Keep refrigerated.
  5. Assemble salad by placing lettuce on a plate. Sprinkle mandarin orange segments, strawberry slices, and butter toffee almonds over the lettuce. Slice a warm chicken breast in thin slices, then place it on top of the salad. Drizzle with dressing. Enjoy!

Recipe Notes

*You can optionally fry the breaded chicken in a small layer of oil in a frying pan over medium heat for 5 minutes on each side or until the internal temperature reaches 165 degrees Fahrenheit for a crispy, less healthy chicken breast OR pan fry the chicken in 1 Tbsp of Coconut Oil (which is really good!)

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