Description
Almond-Crusted Chicken Caprese Salad combines crispy, golden almond-coated chicken with fresh tomatoes, mozzarella, basil, and a drizzle of balsamic glaze for a wholesome, flavorful meal. Naturally gluten-free and packed with protein, it’s the perfect elegant yet easy salad for lunch or dinner.
Ingredients
2 boneless, skinless chicken breasts
1/2 cup almond flour
1/4 cup finely chopped almonds
1 egg, beaten
Salt and pepper, to taste
4 cups mixed greens or arugula
1 cup cherry tomatoes, halved
6 ounces fresh mozzarella, sliced or small balls (bocconcini)
1/4 cup fresh basil leaves
2 tablespoons olive oil
2 tablespoons balsamic glaze
Instructions
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Preheat oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Prepare chicken: Pound chicken to an even thickness. Season with salt and pepper.
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Coat chicken: Dip chicken into beaten egg, then coat with a mixture of almond flour and chopped almonds.
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Bake: Place coated chicken on the baking sheet. Bake for 20-25 minutes, flipping halfway, until cooked through and crispy.
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Assemble salad: Arrange mixed greens on a platter. Top with cherry tomatoes, mozzarella, and basil leaves.
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Top with chicken: Slice cooked chicken and place over the salad.
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Dress and serve: Drizzle with olive oil and balsamic glaze before serving.
Notes
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Nut Swap: Use crushed pistachios or pecans instead of almonds.
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Add Avocado: Sliced avocado adds creaminess and extra nutrients.
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Flavored Balsamic: Try strawberry or fig-infused balsamic glaze for a twist.
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Grilled Chicken Option: Grill the almond-crusted chicken for added smokiness.
- Prep Time: 10min
- Cook Time: 20min
- Category: chicken
- Method: Baking
- Cuisine: Italian-American
