Chicken · 35 min
Almond Crusted Chicken & Kale Salad with Avocado & Poppyseed Dressing
- 35 min
- 2–6 servings
- 845 kcal / serving
A light, crunchy almond-crusted chicken sits atop massaged kale with creamy avocado, finished with a tangy poppyseed dressing. It’s quick to assemble for a weeknight meal that feels satisfying and fresh.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ½ lbchicken breasts, boneless skinless
- 1egg
- 1 bunchkale
- ½lemon
- avocados
- eggs
- lemons
From the pantry: almond meal/flour, apple cider vinegar, black pepper, extra virgin olive oil, garlic powder, honey, mayonnaise, poppy seeds, salt, virgin coconut oil
Cookware
chef's knife · citrus juicer (optional) · cutting board · measuring cups · measuring spoons · mixing bowls · salad spinner (optional) · spatula · stainless steel or cast iron skillet · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1avocado
- 1 bunchkale
- ½lemon
- avocados
- lemons
Meat & seafood
- ½ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- 1egg
- eggs
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| chicken breasts, boneless skinless | ½ lb | 1 lb | 1 ½ lb |
| egg | 1 | 2 | 3 |
| kale | 1 bunch | 2 bunches | 3 bunches |
| lemon | ½ | 1 | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Beat the egg in a bowl. In a separate bowl, mix almond meal with garlic powder, salt, and pepper.
- Slice the chicken in half horizontally to create thin fillets.
- Dip each chicken piece into the beaten egg, then coat thoroughly with the almond meal mixture.
- Heat a skillet over medium and add a thin layer of oil. Cook the chicken until browned and cooked through, about 3–4 minutes per side.
- In a small bowl, whisk together mayo, olive oil, vinegar, honey, salt, pepper, and poppy seeds to make the dressing; set aside.
- Wash and dry the kale, remove the stems, then tear or slice into bite-sized pieces. Massage with lemon juice for 2–3 minutes.
- Halve the avocado, pit it, and slice while in the skin; scoop the flesh into a bowl.
- Slice the cooked chicken into strips.
- To serve, layer the kale on a plate, add avocado and chicken, then drizzle with the poppyseed dressing.
Two tips
- Prepare the kale and dressing ahead of time and refrigerate separately for faster assembly later.
- If desired, add extra avocado slices on top for more creamy texture.
Nutrition per serving
- Calories
- 845 kcal
- Protein
- 39 g
- Carbs
- 28 g
- Fat
- 68 g
- Fiber
- 11 g
- Sodium
- 177 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.