Rosemary Almond Crusted Chicken Salad


  • 1-2 packages Sunflower Crunch Chopped Kit
  • 4 boneless, skinless chicken breasts
  • 1 cup raw almonds
  • 3 tablespoons fresh rosemary
  • 2 tablespoons dried onion
  • ½ teaspoon salt
  • 2 eggs
  • 2 tablespoons coconut oil


  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 in a shallow bowl
  3. Whisk two eggs into a separate bowl or container
  4. Place a large, oven-proof skillet over stovetop and head 2 tablespoons coconut oil over medium/high
  5. One by one, place each chicken breast in 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 breast to the pan
  6. Sear 3-4 minutes, then gently flip, searing an additional 3-4 minutes and adding more coconut oil if necessary (to avoid the nuts from burning)
  7. Transfer the skillet to the oven and bake an additional 12-15 minutes, until chicken is thoroughly cooked
  8. Gently slice the chicken breasts into strips and add on top of Taylor Farms salad mix
  9. Serve immediately

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