Warm Sesame Chicken Salad
- Yield: 4 servings
- 1pound skinless, boneless chicken breat fillets
- 1cup fresh wholemeal breadcrumbs
- 1cup lightly crushed cornflakes
- 1tablespoon sesame seeds, plus extra to garnish
- 1teaspoon chilli powder, or to taste
- 2 eggs, lightly beaten
- 1/4 cabbage, finely shredded
- 1/2 chicory, leaves separated
- 2 heads witlof, leaves separated
- 1tablespoon chopped fresh flat-leaf parsley
- 1tablespoon chopped fresh oregano
- 1tablespoon chopped fresh tarragon
- 1tablespoon white wine vinegar
- 3/4cup olive oil
- 1teaspoon honey
1. Preheat the oven to 200°C (400°F/Gas 6). 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
Nutritional Info *per serving
- Calories 523
- Fat 30 g
- Saturated Fat 6 g