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

Share on facebook
Share on twitter
Share on pinterest
Share on email

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

Icon of clock in maroon red lines

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

Great Summer Recipes
Peanut Butter Apple Banana Bread slices topped with banana slices and peanut butter on white parchment on white background

Go bananas with this Peanut Butter Apple Banana Bread sure to delight your palate. Banana bread is one of my favorite baked goods. When I was putting this recipe together I thought, “How could I justify this recipe?”. The answer was simple, I’ve added JUSTIN’S® Honey Peanut Butter (that’s me, Justin), honey apples, apple sauce, bananas, and my not-so-secret ingredient, love, for a truly exquisite loaf of banana bread.

 

Almond Butter Granola Cookies on a parchment tray on a white background with a jug of milk beside Justin's Peanut Butter

Granola is nutritious and good for you, but can be hard to start eating as part of a consistent diet. So, I’ve decided to kick up the flavor by adding my JUSTIN’S® Cinnamon Almond Butter—turning plain old ‘groan’-ola into tasty almond butter granola cookies!

 

Chocolate Hazelnut Banana Smoothie in a clear cup with chocolate drizzle and chocolate chips on a wooden tabletop

I was fiddling around in the kitchen trying to find a way to make the smoothest smoothie. Some of them came out pretty rough around the edges but I think I’ve finally cracked it. My Chocolate Hazelnut Banana Smoothie is smoother than silk, finer than wine, and packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. If it was any smoother, you could skip it across a pond.

 

Thai Coconut Curry Soup in a two-colored bowl on a grey round plate on a white marble tabletop with cilantro leaves

Looking to shake up dinner time? Look no further. This Thai Curry Soup with Crunchy Coconut Almond Butter is anything but ordinary. Nobody ever went wrong with sauteed onion, garlic, ginger, and red curry, but adding a handful of crunchy, coconut-y roasted chickpeas on top takes this soup to the next level. Best of all? You can enjoy all this flavor with only about thirty minutes of hands-on cooking time.

Peanut Butter S'mores Protein Fudge on square-cut crumpled clear parchment paper on a wood tray with a darker wood background

It’s important to eat after exercise. Instead of reaching for a shake, make this Peanut Butter S’mores Protein Fudge instead. Dessert with protein? Yes please!