Warm sesame chicken salad

    35 min

    Strips of chicken in a crisp coating of sesame seeds, breadcrumbs and cornflakes are served atop a crunchy vegetable salad dressed with a fresh herb vinaigrette. A little chilli powder in the coating gives a bit of a kick.

    1 person made this

    Serves: 4 

    • 450 g (1 lb) skinless boneless chicken breasts (fillets)
    • 75 g (2½ oz) fresh white breadcrumbs
    • 50 g (1¾ oz) cornflakes, lightly crushed
    • 4 tsp sesame seeds, plus extra to garnish
    • 1 tsp hot chilli powder, or to taste
    • 2 eggs
    • salt and pepper
    • Salad
    • ¼ white cabbage
    • ½ frisée (curly endive)
    • 2 heads chicory
    • Herb dressing
    • 1 tbsp chopped parsley
    • 1 tbsp chopped fresh oregano
    • 1 tbsp chopped fresh tarragon
    • 1 tbsp white wine vinegar
    • 4 tbsp olive oil
    • 1 tsp clear honey

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 200°C (400°F, gas mark 6). Slice each chicken breast in half horizontally, then cut lengthways into strips.
    2. Put the breadcrumbs, cornflakes, sesame seeds and chilli powder in a polythene bag and shake to mix well. Break the eggs into a shallow dish and beat together lightly.
    3. Dip the chicken strips, one at a time, in the egg, then drop into the polythene 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 2 non-stick baking trays, spreading out the pieces.
    4. Bake the chicken strips for 15–20 minutes, turning the pieces over halfway through the baking time.
    5. Meanwhile, make the salad. Finely shred the cabbage and place in a large mixing bowl. Pull the frisée and chicory leaves apart and tear any large ones into smaller pieces. Add to the mixing bowl.
    6. In a small screw-top jar, shake together the dressing ingredients. Season to taste. Pour the dressing over the salad and toss well.
    7. Divide the salad among 4 plates and pile the cooked chicken pieces on top. Garnish with a few more sesame seeds, then serve.

    Some more ideas

    Use 125 g (4½ oz) breadcrumbs – white or wholemeal – instead of the mixture of breadcrumbs and cornflakes. Wholemeal crumbs will provide more B vitamins and fibre than white breadcrumbs. * For a Chinese-style chicken salad, use 1 egg and beat it with 2 tsp five-spice powder, 1 tbsp poppy seeds, 2 tbsp tomato purée, 2 tbsp sweet sherry and 2 tbsp dark soy sauce in a bowl. Stir in the chicken strips. Lift them out, a few at a time, and coat with the breadcrumb mixture (omit the sesame seeds and chilli powder). Bake as above. Meanwhile, finely shred 1 head Chinese leaves, discarding some of the hard white core. Place in a bowl and add 115 g (4 oz) bean sprouts and 1 bunch of spring onions, thinly sliced into rings. Toss with the dressing (made with 1½ tbsp each parsley and fresh coriander). Serve the hot chicken strips on top of the salad.

    Plus points

    Cabbage belongs to a family of vegetables which contain a number of different phytochemicals that may help to protect against breast cancer. They are also good sources of vitamin C and among the richest vegetable sources of folate. * Sesame seeds can provide useful amounts of calcium.

    Each serving provides

    B6, C, B1, B2, B12, folate, niacin, copper, iron, zinc, A, E, calcium, potassium, selenium

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