Place the almonds in a small frying pan; toast for 4-5 minutes, stirring occasionally, over medium heat.

Transfer the almonds into a small food processor or mini-chopper; pulse until finely ground.

Place chicken breasts between two pieces of plastic wrap; use a meat tenderizer (or a rolling pin) to pound the chicken until ~¼” thick.

Place the flour on a plate; dredge both sides of the chicken breasts in the flour.

Place the beaten eggs in a shallow bowl; dredge both sides of the chicken breasts in the eggs.

Finally, combine the bread crumbs and ground almonds in another shallow bowl. Dredge both sides of the chicken breasts in this mixture.

In a large skillet, melt the butter over medium-high heat. Add chicken breasts to the skillet and cook for 4-5 minutes on each side, or until fully cooked.

Transfer cooked chicken to a cutting board; slice into thin strips.

In a medium bowl, whisk all ingredients together until well blended.

Wash and tear mixed greens into a large bowl.

Add edamame, chow mein noodles, baby corn, red pepper and red onion.

Top with sliced chicken breast and additional toasted almonds.

Drizzle with Sriracha Ranch dressing before serving.