Rosemary Almond Crusted Chicken Salad

So often, salads just aren't hearty enough to fill me up. Usually, I finish a salad feeling discontent and wanting more. That is not the case with this salad. The almonds provide a bit of a crunch and really help keep me full longer. This meal would be great for a lighter dinner and it makes plenty of chicken to take for lunch the next day. Enjoy!

INGREDIENTS:

1 lb boneless, skinless chicken breasts
1 c sliced almonds
3 tbsp fresh rosemary
2 tbsp onion powder
1/2 tsp salt
6 tbsp egg whites (or 2 eggs)
1 tbsp coconut oil
Chopped Salad Kit of your choice or just romaine lettuce

INSTRUCTIONS:

Preheat oven to 350 degrees.
Combine the almonds, rosemary, onion powder, and salt in a food processor or blender. Pulse a few times until the almonds are broken down to a crumble. Be careful not to pulse them too long, as that could turn into more of a powder. Pour the almond mixture in a shallow bowl.
Pour the egg whites (or two whisked eggs) into a separate bowl.
Heat a skillet with 1 tablespoon of coconut oil on medium high heat.
Place each individual chicken breast in the egg mixture, being sure to coat both sides, then into the almond mixture, one side, then the other. (I also used my hands to press some of the almond mixture onto the chicken breasts.) When each breast is fully coated, transfer it to the skillet.
Sear each breast about 4-5 minutes, then carefully flip, searing it an additional 4-5 minutes. Be careful not to burn the nuts.
Transfer the chicken to the oven in a baking dish and bake an additional 10-15 minutes, until chicken is thoroughly cooked.
Gently slice the chicken breasts into strips and add on top of the chopped salad mix of your choice or romaine lettuce. Serve and enjoy!