Rosemary Almond Crusted Chicken Salad Recipe

Juicy, pan-seared chicken crusted with crunchy rosemary, dried onion, and almond, all served on a bed of our Sunflower Crunch Chopped Salad. Elegant enough for a main dish at dinner, but light enough for lunch, this satisfying salad is great any time of day.

In our humble opinion, a variety of textures and a medley of flavors make for a stellar recipe. Here we have our Sunflower Crunch Chopped Salad Kit, which certainly offers plenty of crunch thanks to a heaping portion of crispy sunflower seeds to go along with a robust blend of green leaf lettuce, green onion, cabbage, carrot, kale, bacon, and sweet onion dressing. Fortunately, our culinary friends at Physical Kitchness are allies in this noble cause of coming up with dishes that provide a mix of complementary textures, which led them to create this delightful Rosemary Almond Crusted Chicken Salad. And we think you’ll love it as much as we do!



  1. Preheat oven to 350 degrees.
  2. Combine the raw almonds, fresh rosemary, dried onion, and salt in a food processor or blender and pulse a few times until almonds are broken down. You want to get a nice ‘crumble’ consistency – beware of pulsing too long, as that could yield more of an almond flour. Pour the almond mixture into a shallow bowl.
  3. Whisk two eggs into a separate bowl or container.
  4. Place a large, oven-proof skillet over the stovetop and heat 2 tablespoons of coconut oil over medium/high heat.
  5. One by one, place each chicken breast into the egg mixture, coating both sides, then place into the rosemary almond crumble, one side, then the other. If the almond mixture isn’t sticking well, press some of the crumble on top of the chicken by hand. Carefully transfer each chicken breast to the pan.
  6. Sear for 3-4 minutes, then gently flip, searing an additional 3-4 minutes and adding more coconut oil if necessary to avoid burning the almonds.
  7. Transfer the skillet to the oven and bake for an additional 12-15 minutes, until chicken is thoroughly cooked.
  8. Gently slice the chicken breasts into strips and add on top of the Sunflower Crunch Chopped Kit
  9. Serve immediately and enjoy!

Rosemary: Not Just for Essential Oils

Rosemary is a fantastically fragrant herb — the kind that can be used in everything from food to aromatic oils and candles for your home. And yes, pairing rosemary with chicken is a popular combination (for good reason!), but that’s not all you can do with it. Here are just a few culinary uses for this delightful herb:

  • Roast Meats: Sprigs of rosemary can greatly enhance the flavor of roasted meats, like lamb or pork, by infusing a robust, earthy aroma.
  • Roasted Vegetables: Toss vegetables like potatoes or carrots with olive oil and minced rosemary before roasting for a fragrant and savory side dish.
  • Soups and Stews: Both fresh or dried rosemary can add depth and warmth to soups, stews, and broths, making them more flavorful.
  • Marinades: Create easy and flavorful marinades for poultry, fish, or vegetables by mixing rosemary with olive oil, garlic, and other spices of your choice.
  • Herb Butter: Blend minced rosemary into softened butter to make a delectable herb-infused butter for spreading on bread, melting over steaks, and really just whatever else sounds good.
  • Infused Oils and Vinegars: Make rosemary-infused oils and vinegars to drizzle over salads or use for cooking and marinating.
  • Roasted Nuts: Add rosemary and sea salt to roasted nuts like almonds or cashews for a unique and savory snack.
  • Cocktails: Garnish cocktails like gin and tonic with a rosemary sprig for a satisfying herbal aroma and flavor.

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