Almond Crusted Chicken over Salad with a Raspberry Balsamic Reduction

Almond Crusted Chicken

We love theme dinners in our house. Meals can be based on a country, a certain item in all the dishes like nuts or garlic, or even a color. We did have an orange food meal once. Notice, I said once.

This meal is all about almonds. I was inspired by (click for link to site) project that focuses on healthy eating with almonds. I received no compensation for this post and all ideas and comments are my own.

I did some research about almonds and found out that they are actually a great snacking item for our family. (click for link to site) offers many different ways to serve and enjoy almonds and other nuts. Almonds are heart healthy in that in a controlled diet they can lower cholesterol and blood sugar. So, I really need to figure out more ways to get almonds and other nuts into our diet.

This could prove to be a bit difficult as my son is autistic and usually doesn’t like nuts in his food. He doesn’t like the texture of whole nuts when he chews. I am going to try using slivered and chopped almonds to see if I can get him to try eating them.

Chopping Almonds

This is my daughter helping make dinner by chopping almonds. You want your almonds chopped finely but not too fine that you begin to make almond flour.


This meal looked beautiful and the salad can easily be customized for each person. My daughter doesn’t care for onions so I left those off her salad plate. My son wanted more red pepper so I easily added extra.

The chicken was tender with a slightly crunchy outside. The Morton Seasoning Blend I added gave the chicken a bit of a kick to ramp up the taste. It made me feel that I was feeding my children something better than fried chicken or even processed chicken from a bag that has been baked but this dish really took only a few more minutes than opening a bag.

The Raspberry Balsamic Reduction sauce had a sweet-tart bite to it. This too can be customized by making it sweeter by adding more raspberry jam or more tart by adding more balsamic vinegar

I served the meal with a side of green beans in brown butter with sliced almonds (click for link to recipe substituting toasted almonds for pecans),

Green Beans with Brown Butter and Sliced Almonds


Raspberry Balsamic Sauce:

  • 1 1/4 cup of Balsamic Vinegar, try to find a nice smooth brand that is also good for dipping for the best flavor
  • 1 1/2 TBSP Seedless Raspberry Jam

Almond Crusted Chicken:

  • 1 1/2 lbs. chicken breasts, slightly pounded and sliced into strips
  • 1 cup sliced almonds, chopped into little pieces
  • 2 TBSP Morton Nature’s Seasons Seasoning Blend
  • 1 large egg
  • 2 TBSP milk
  • one large dinner salad per person made with items of your liking. Suggestions include: lettuce, spinach, red peppers, green peppers, onions, radishes, pea pods, carrot slices, celery slices, extra almonds sprinkled across the salad for extra crunch


Raspberry Balsamic Sauce:

  1. In a small saucepan over medium-low heat bring Balsamic Vinegar and raspberry jam to a simmer. Reduce heat and allow to simmer while stirring constantly for 5 minutes until vinegar starts to thicken. It will easily coat the back of the spoon.
  2. Remove from heat and set sauce aside to cool.

Almond Crusted Chicken:

  1. Preheat oven to 425 degrees. Place wire baking racks that have been sprayed with non-stick spray onto a rimmed baking sheet so that your chicken will not be touching the bottom of the pan.
  2. Break egg onto a large dinner plate. Add the milk to the egg and gently beat with a fork to combine.
  3. On a second plate mix almonds and Morton Seasoning Blend until well combined with a second fork.
  4. Roll each chicken strip in egg and then in the almond mixture. Make sure each piece is entirely coated with almonds.
  5. Gently lay on wire racks.
  6. Repeat steps 4 and 5 with remaining chicken.
  7. Bake in oven for 6 minutes. Turn chicken over gently using tongs.
  8. Bake for an additional 4-6 minutes until chicken is cooked through and turning golden brown.
  9. Remove chicken from oven to rest for 5 minutes before serving.
  10. Place chicken over salad and drizzle with Raspberry Sauce. Serve.

2 Comments Add yours

  1. wafflemethis says:

    That looks delicious ☺


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