Number of servings :
Type of meal : | Salads | Salads
Special diet :
450 g chicken breasts
1 cup fresh whole-wheat breadcrumbs
50 g cornflakes, lightly crushed
4 teaspoons sesame seeds, plus extra to garnish
1 teaspoon chili powder, or to taste
1⁄4 white cabbage
2 heads endive
1 tablespoon chopped parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh tarragon
1 tablespoon white wine vinegar
5 tablespoons olive oil
1 teaspoon clear honey
pepper to taste
- Preheat the oven to 400°F (200°C). Slice each chicken breast in half horizontally, then cut lengthwise into strips.
- Place the breadcrumbs, cornflakes, sesame seeds and chili powder in a plastic bag and shake to mix well. Break the eggs into a shallow dish and beat together lightly.
- Dip the chicken strips, one at a time, in the egg, 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 2 nonstick baking sheets, spreading out the pieces in a single layer.
- Bake the sesame chicken strips for 15–20 minutes, turning the pieces over halfway through baking time.
- Meanwhile, to make the salad, finely shred the cabbage and place in a large mixing bowl. Pull the chicory and endive leaves apart and tear any large ones into smaller pieces. Add to the mixing bowl.
- In a small screwtop jar, shake together the herb dressing ingredients. Season with pepper. Pour the dressing over the salad and toss well.
- Divide the salad among 4 individual plates and pile the cooked sesame chicken pieces on top. Garnish with a few more sesame seeds, then serve.
Variations: For a Chinese-style chicken salad, use 1 egg and beat it with 2 teaspoons five-spice powder, 1 tablespoon poppy seeds, 2 tablespoons tomato sauce, 2 tablespoons sweet sherry and 2 tablespoons reduced-salt 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 the chili powder). Bake as above. Meanwhile, finely shred 1 head bok choy, discarding some of the hard white part. Place in a bowl and add 1 1⁄3 cups bean sprouts and 1 bunch green onions, thinly sliced into rings. Toss with the dressing (made with 2 tablespoons each parsley and coriander). Serve the hot chicken strips on top of the salad.
Imported on 2011-01-20 20:26:46 — Original ID:1743