Almond-Crusted Chicken Kale Salad With Cider Vinaigrette Recipe

Who hasn't bought a gallon of apple cider only to discover they don't drink enough? Autumn's greatest invention is delicious on its own, warmed in a mug, glazed over ribs, and used in desserts.

2 cups almonds 1 teaspoon garlic powder 1 teaspoon onion powder 1 ½ teaspoons salt, divided 1 ½ teaspoons black pepper, divided 1 egg 1 pound boneless skinless chicken breast tenders ½ cup apple cider 1 tablespoon Dijon mustard Juice from ½ lemon 1 clove garlic, grated ⅓ cup olive oil 1 bunch kale (about 5 cups), torn into pieces ½ cup golden raisins 1 avocado, sliced



Heat oven to 450 F. Parchment a baking sheet. Crumble almonds in a food processor. Add almonds to a shallow bowl with garlic powder, onion powder, 1 teaspoon salt, and 1 teaspoon pepper. 

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In another shallow bowl, whisk egg. Egg-coat chicken after drying. Dredge in almond mixture immediately. 

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In a small bowl, mix the apple cider, mustard, lemon juice, garlic, and remaining salt and pepper. 

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Mix dressing with kale in a large bowl. Mix in golden raisins. Place avocado and chicken on top of kale bowls to serve.

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Creamy, Lemony Asparagus Galette Recipe 

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