Sriracha Almond-Crusted Chicken Caprese Salad

Disclosure: This post is sponsored by Blue Diamond Almonds. As always, all opinions are 100% my own. Thank you for supporting brands and companies that help keep my kitchen afloat!

Never have I needed a salad more than I do today. In fact, I should probably just go ahead and eat a salad for breakfast, lunch and dinner. And then repeat that tomorrow as well. Because this weekend was a real doozy.

Here’s how it went down. Friday was my birthday. So that meant cake, margaritas and the most cheesiest of cheesy nachos ever. Then Saturday and Sunday I was still (STILL!) in the process of moving and unpacking, causing me to be at the mercy of all the local take-out and delivery joints within a 10 mile radius. I could barely even find my forks in the sea of boxes and bubble wrap that were strewn around my kitchen, so I definitely wasn’t cooking anything. Also, there was more cake. Like birthday cake for breakfast all weekend long. Yeah. I’ve got problems.

So a salad is in order. But please, no wimpy salads. I just can’t. I like my salads to kind of mean something. You know what I’m talking about, right? Good.

This Sriracha Almond-Crusted Chicken Caprese Salad is a salad that is posing as a main meal. It’s really filling and substantial, but still light enough to help cure you of your cake-hangover. Not that I know anybody who currently has a cake hangover. And it has all of my favorite things. Especially the mozzarella and tomatoes. Because it’s summer and I firmly believe we should be eating a caprese salad in at least some form at every single meal. Am I right?


I completely streamlined the coating process here to keep things as simple as possible. I didn’t bother with milk, eggs, double coating, blah, blah, blah. Nope. That’s too messy and I can’t figure out how to run my new dishwasher, so I just skipped all of that nonsense. Also, since I’m not sure where any of my spices ended up (so much for labeling my boxes), I reached for Blue Diamond Almonds new sriracha flavored almonds to use in the coating mixture. These babies pack a  pleasing punch and deliver a TON of flavor. I’m kind of obsessed with them. They are doing all the heavy lifting in this recipe, which I’m thankful for. OK, I think I’m done with all the moving puns now.

Sriracha Blue Diamond Almonds are a BRAND NEW flavor. Make sure to look for them in the stores. I know you’ll love them!

Now go eat a salad!



Sriracha Almond-Crusted Chicken Caprese Salad

Serves 4

Sriracha Almond-Crusted Chicken Caprese Salad


  • For the Chicken
  • 1 cup Sriracha Blue Diamond Almonds
  • 1/2 cup panko bread crumbs
  • 1/4 tsp. salt
  • 1.25 lbs boneless, skinless chicken tenders

  • For the Salad
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tsp. Dijon mustard
  • 1 tsp. maple syrup
  • Pinch salt and pepper
  • 4 heads of romaine lettuce, chopped
  • 8 ounces fresh ciliegine mozzarella balls, drained
  • 1 pint cherry tomatoes, cut in half
  • 1 avocado, pitted, peeled and sliced
  • 1/4 cup thinly sliced red onion
  • 1/4 cup Sriracha Blue Diamond Almonds


  1. Cook the chicken. Pre-heat your oven to 400 degrees. Spray a 9 X 13 baking pan with non-stick cooking spray and set aside. In the bowl of your food processor with the blade attachment, pulse together the almonds, bread crumbs and salt until the mixture resembles very course sand. Transfer the mixture to a large zip-closure bag. Add the chicken tenders to the bag and seal it closed. Then shake the bag, separating the chicken tenders if they get stuck together, until the chicken tenders are evenly coated. Lay the coated chicken tenders out in a single layer on your prepared baking pan. Then bake in your pre-heated oven for 12-15 minutes, or until the chicken is cooked through (the juices should run clear and the internal temperature should measure 165 degrees Fahrenheit). Remove from the oven and set aside to cool.
  2. Make the salad dressing. In a small bowl whisk together the balsamic vinegar, olive oil, mustard, maple syrup, salt and pepper. Set aside.
  3. Assemble the salads. Divide the romaine, mozzarella, tomatoes, avocado, red onion and nuts between 4 plates or bowls. Top with the chicken. Drizzle with the salad dressing. Serve immediately.


1. I purchase boneless, skinless chicken breast that are all ready cut into tenders. Alternatively, you can purchase regular chicken breasts and slice them into thin strips before coating and baking.

61 comments on “Sriracha Almond-Crusted Chicken Caprese Salad”

  1. Liz, so glad that you did your birthday RIGHT!!! Woot woot!!! THIS SALAD!!!! and the Sriracha Blue Diamond Almonds!!!!! WHAT?!!! OMG, I need to find those ASAP!!! freaking love this salad!!!! and since salad is like my mainstay for the next 24 days . . I am so making a whole 30 version of this! Damn, looks fabulous!

    • Thanks, Alice. I definitely did my birthday right! I hope you try the almonds – you’ll love them!

  2. Sriracha Flavored Almonds – how interesting! Sriracha is a very trendy flavor these days. I like how you have encrusted your chicken with it and added to a salad. Perfect summertime meal!

  3. Alex would LOVE these. Oh my goodness. I mean I love them too. Who wouldn’t?! Gahhh.

  4. I am obsessing over this salad! I ADORE those almonds and anything caprese…and then together? BOOM. My taste buds exploded. Pinned!

  5. This salad = YUM! If it hadn’t been for moving, you would have never created such a glorious thing! I do need to inject more salads in my life… instead of a cake hangover, I have an actual hangover. I’m ready for some detox food!

    • Oh I don’t know what’s worse: a cake hangover or a regular hangover. Ha ha. Glad we have salads to “fix” everything!

  6. I hope you had a wonderful birthday, Liz! Yay for cake and margaritas! I have been wanting to try these sriracha almonds and this salad looks like the perfect way to eat them.

  7. This is such a beautiful recipe! I love how you used almonds for the crust, it sounds so delicious – what a great idea! And I love using panko breadcrumbs. I will definitely have to try this. This looks seriously beautiful Liz, I love it!!

  8. First of all, Happy Belated Birthday, Liz!! Sounds like you had a great one, despite all the boxes, bubblewrap and unpacking (I’m in the process of packing to move, so I feel your pain!). I’m so glad you let there be an abundance of cake and margaritas to celebrate YOUR day. And I am even more glad you decided to lighten things up afterwards, because this is one mama-jama, magnificent looking salad! I’m with you on a salad needing to be more than just a bowl of greens. I like my salad to be jazzed up and this sriracha almond crusted chicken caprese salad goes well beyond that! LOVE the flavors you used. This salad needs to be in my life so it can get in my belly. Stat. Thanks for sharing the deliciousness!! Cheers, pretty lady!

  9. Happy Birthday! It sounds like it was so fun – full of food and other good things. Cake for for breakfast – that’s what I”m talking about!

    And this salad looks great – hearty! A perfect detox for the flurry of birthday food and moving food.

  10. Happy belated birthday!! This salad is the perfect wrap up to a heavy weekend, plus I’m a sucker for crunchy chicken…

  11. Cake for breakfast, this for lunch. A perfect day. Hope you had an awesome birthday!

  12. OOF! Cake, margs, and nachos sound like the ultimate birthday eats! Glad to hear you had a tasty and fun weekend. And this salad?! I love the idea of almond crusted chicken. I must hop to this lickety split!

  13. OMG I’m dying! So delicious!!

  14. Ahh I love this salad, Liz! Those sriracha almonds are my favorite! I think I ate almost the whole can in one sitting, oops! Love this crusted chicken!

  15. So glad you had a fun and tasty birthday! This is such a gorgeous salad. Love those sriracha almonds, they are so good and using them to make this spicy crusted chicken is such a fabulous and tasty idea!

  16. Sounds like you had a great birthday, it’s totally okay to indulge on anything on your day! 😉 Hope everything went well with moving too, it’s never fun to do. This salad looks like a great way to get back on track, it looks so tasty!

  17. Yummy! Would enjoy such salad for lunch!

  18. We’re all about sriracha in my house. I need to try this salad as soon as possible. 😀

  19. Mmmm, delicious new flavor from Blue Diamond! I’ll check em’ out. So glad to hear your settling in… and on your birthday? Sounds like you had fuuun! Cake, cheesy nachos, and margs sound good to me – then it’s time to get a bit of healthy food back on the menu! I like how you roll, Liz! Beautiful, vibrant salad, my dear! Good luck with your dishwasher…. you gotta get that thing runnin’! gah!

    • Ha ha. Yeah I test out all the appliances yesterday – dishwasher, washer/drier, etc. I think I’m good now! Glad you love the salad, Traci! XO

  20. We’re both June babies! Girl, this salad is bangin’. Mind=blown. Love that crunchy chicken.

  21. I like your moves, girl! Cake + margaritas + nachos sounds like a PERFECT bday celebration to me. We need to celebrate our bdays in person sometime! That would be epic!!!!!!!!!!!!!!!!! So much cake and booze. This salad sounds totally amazing. I love caprese salads but adding that almond-crusted chicken takes it over the top. Love it! Good luck with all of the moving stuff. :-/ xoxoxo

    • Thanks, Sara. We definitely need to celebrate our birthdays together one year. That would be SO EPIC!

  22. This salad looks delicious, Liz! I love the flavours!

  23. This salad looks spectacular, and I love all that crunch!

  24. Sriracha flavored almonds! Yum!
    This salad looks so good!

  25. Dying over here! This is the kinda salad that I would happily eat EVERY day! I mean, caprese? Almond crusted chicken? What more could a salad-crazy person ask for??

  26. Oooh, I haven’t seen that flavor around yet, but I’ll be sure to keep an eye out for those almonds! That chicken looks like the perfect thing for me to make when I’m on the Whole30 next month, sans breadcrumbs. (OMG, can’t believe I’m doing it).

    • I can’t believe you’re doing it either. Good for you though! I don’t think I’d be able to commit!

  27. Mmm… this look flavorful in light. Today we’re having a steak dinner and ice cream cake for my husbands birthday, so I’m thinking something along the lines of your salad would be a great choice for tomorrow!

  28. This looks delicious!

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  30. I sure would love to see reviews, not just kudos for sounding good…. Has anyone used regular almonds and added siracha to them. I get that blue diamond has to be mentioned here, but I have both ingredients, just not already put together. I look forward to hearing if it would work this way!

    • Hi Lynn! I haven’t made it that way, and I’m not sure if anyone else has either, so I can’t say for certain. If you try the recipe, I would love it if you would come back and let me know how it turns out. Thanks!

  31. Fearing my kids wouldn’t go for the Sriracha flavor, I followed this recipe but used Blue Diamond Smokehouse almonds instead. The coating process was fast and easy and I was thrilled not to have to deal with all the bowls and mess that go into double-coating chicken, so thank you Liz! Dinner was a big hit with my family — enough to justify pulling out the Cuisinart — and I will DEFINITELY be making it again. Thanks!

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