Mediterranean Walnut-Crusted Chicken with Fennel Slaw & Herbed Mayo Dipping Sauce
This Mediterranean-inspired dish features tender chicken breasts coated in a crunchy walnut–herb crust, baked until golden and juicy. It’s paired with a bright, refreshing fennel slaw dressed in lemon and olive oil, and served with a creamy herbed mayo dipping sauce that brings everything together.
⏱️ Time
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients
Walnut-Crusted Chicken
4 chicken breasts, pounded to even thickness
1 cup walnuts
½ cup breadcrumbs (or almond flour for gluten-free)
1 tsp dried oregano
1 tsp smoked paprika
½ tsp garlic powder
½ tsp sea salt
¼ tsp black pepper
2 eggs (beaten)
2 tbsp olive oil (for drizzling or brushing)
Fennel Slaw
1 large fennel bulb, thinly sliced
1 cup shredded cabbage (optional but adds volume)
1 small carrot, grated
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey or agave
Salt & pepper to taste
2 tbsp chopped fresh parsley or dill
Herbed Mayo Dipping Sauce
½ cup mayonnaise (or Greek yogurt for lighter option)
1 tbsp lemon juice
1 tbsp olive oil
1 tsp Dijon mustard
1 garlic clove, finely grated
2 tbsp fresh herbs (dill, parsley, basil, or mix)
Salt & pepper to taste
Instructions
1. Prepare the Walnut Crust
1. Add walnuts, breadcrumbs, oregano, paprika, garlic powder, salt, and pepper to a food processor.
2. Pulse until a coarse crumb forms — not too fine, you want texture.
3. Pour mixture into a shallow dish.
2. Bread the Chicken
1. Pat chicken breasts dry.
2. Dip each breast into the beaten eggs.
3. Press firmly into the walnut mixture until well coated on both sides.
4. Transfer to a parchment-lined baking sheet and drizzle or brush lightly with olive oil.
3. Bake the Chicken
Bake at 400°F (205°C) for 22–25 minutes, or until the crust is golden and the chicken reaches 165°F (74°C) internal temperature.
Let rest for 5 minutes before slicing.
4. Make the Fennel Slaw
1. In a large bowl, combine sliced fennel, cabbage, and carrot.
2. In a small bowl whisk olive oil, lemon juice, honey, salt, and pepper.
3. Pour over the slaw, toss well, and stir in parsley or dill.
5. Make the Herbed Mayo Sauce
1. Stir together mayo, lemon juice, olive oil, mustard, garlic, herbs, salt, and pepper.
2. Chill for 10 minutes to let the flavors blend.
6. Serve
Slice the walnut-crusted chicken and serve over or alongside the fennel slaw.
Add a generous spoonful of herbed mayo dipping sauce on the side.
❓ Frequently Asked Questions
Is the mayo replaceable?
Yes — substitute Greek yogurt or tahini for a lighter or dairy-free dip.
Can I use chicken thighs?
Yes — boneless thighs work great; adjust baking time to 25–28 minutes.
Can the slaw be prepped ahead?
Yes — fennel holds up very well. Make it up to 24 hours ahead.
Tips for Best Results
Pulse, don’t grind the walnuts — larger pieces give better crunch.
If the walnut crust begins browning too fast, tent loosely with foil.
Add orange zest or sumac to the slaw for extra Mediterranean brightness.
Add a spoonful of harissa or paprika to the mayo for a spicier dip.
Serve with roasted potatoes, couscous, or a greens salad for a full meal.
Estimated Nutrition
Calories: ~515
Protein: ~38 g
Carbohydrates: ~18 g
Fiber: ~4 g
Fat: ~34 g
Sodium: ~520 mg