Dick Clark's Almond Chicken Finger Salad

Prep Time
Cook Time
Ready In

"Almond Crusted Chicken Finger Salad gluten free Serve with honey mustard dressing and /or ranch dressing He also served chicken fingers as appy and dinner option"

Original is 4 servings


  • Serving Size: 1 (850.1 g)
  • Calories 572.4
  • Total Fat - 21.3 g
  • Saturated Fat - 8 g
  • Cholesterol - 349.3 mg
  • Sodium - 959 mg
  • Total Carbohydrate - 34.7 g
  • Dietary Fiber - 13.5 g
  • Sugars - 10.4 g
  • Protein - 63.7 g
  • Calcium - 501.8 mg
  • Iron - 8.6 mg
  • Vitamin C - 31.1 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees

Step 2

Spray cookie sheet with pam

Step 3

Cook bacon until crisp

Step 4


Step 5


Step 6

Mix cornflakes and almond flour

Step 7

Season to taste

Step 8

Mix egg and water seasoning a little

Step 9

Season chicken breast with onion and garlic powder

Step 10

Dip chicken breast into egg mixture

Step 11

Then almond mixture

Step 12

Put on cookie sheet

Step 13

Bake 20 minutes until chicken is browned and crispy

Step 14

Meanwhile toss salad with the tomatoes and cucumbers seasoning lightly

Step 15

Sprinkle on cheese and bacon

Step 16

Top with chicken fingers

Step 17

Serve with honey mustard dressing and ranch dressing


No special items needed.

1 Reviews


We love salads topped with chicken and this version was enjoyably tasty. The chicken came out tender and crispy and a good option instead of frying. In addition to salt and pepper for seasoning the chicken, also seasoned with Cavender’s Greek seasoning with no salt and also sprinkled some over the finished chicken. Also added more garlic and onion powder to the almond/cornflake coating. Came out yummy! Thank you, Dee, for sharing. Made it “For What’s on the Menu” and “Pick Me” tag games.


review by:
(17 Nov 2022)

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