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


  1. Preheat the oven to 400F. Slice each chicken breast in half horizontally, then cut lengthwise into large strips.
  2. 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.
  3. Bake the chicken strips for 15–20 minutes, turning the pieces over halfway through cooking.
  4. 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.
  5. 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



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