Warm Sesame Chicken Salad
- Yield 4 servings
Strips of chicken in a crisp coating of sesame seeds, breadcrumbs and cornflakes are served on a crunchy vegetable salad dressed with a fresh herb vinaigrette. A little chili powder in the coating gives the salad a bit of a kick.
- 1 pound skinless, boneless chicken breat fillets
- 1 cup fresh wholemeal breadcrumbs
- 1 cup lightly crushed cornflakes
- 1 tablespoon sesame seeds, plus extra to garnish
- 1 teaspoon chilli powder, or to taste
- 2 eggs, lightly beaten
- 1/4 cabbage, finely shredded
- 1/2 chicory, leaves separated
- 2 heads witlof, leaves separated
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon white wine vinegar
- 3/4 cup olive oil
- 1 teaspoon honey
- Preheat the oven to 400F. Slice each chicken breast in half horizontally, then cut lengthwise into large strips.
- Place the breadcrumbs, cornflakes, sesame seeds and chilli powder in a plastic bag and shake to mix well. Dip the chicken strips, one at a time, into the egg mixture, then drop into the plastic bag. When a few pieces of chicken are in the bag, shake to coat evenly with the sesame seed mixture. As the chicken strips are coated, transfer to a non-stick baking tray, arranging the chicken in a single layer.
- Bake the chicken strips for 15–20 minutes, turning the pieces over halfway through cooking.
- Meanwhile, to make the herb dressing, place all of the ingredients in a small bowl and stir well to combine. Season with pepper, to taste. Put the cabbage, chicory and witlof leaves in a large bowl and toss to combine. Pour over the dressing and toss again to coat.
- Divide the salad among serving plates and pile the cooked chicken pieces on top. Garnish with the extra sesame seeds, and serve immediately.
Reprinted with permission from Low-Fat, No-Fat Asian Cooking by Reader’s Digest