Warm Sesame-Chicken Salad

SECRET INGREDIENT: cornflakes

This chicken salad is anything but ordinary. Chicory, frisée, and green cabbage tossed with a white wine-tarragon vinaigrette make a lively bed for strips of breaded chicken coated in crisp cornflakes and aromatic sesame seeds. A little chili powder in the coating adds a bit of kick.

Ingredients

Salad
• 1/2 cup fresh white bread crumbs
• 1 cup cornflakes, lightly crushed
• 4 teaspoons sesame seeds
• 1 teaspoon hot chili powder
• 2 eggs
• 1 pound skinless, boneless chicken breasts, cut into short strips
• 1/4 head green cabbage
• 1/2 head frisée (curly endive)
• 2 heads chicory
• Sesame seeds

Dressing
• 1 teaspoon chopped parsley
• 1 teaspoon chopped fresh oregano
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon white-wine vinegar
• 1/4 cup olive oil
• 1 teaspoon honey
• Salt and freshly ground black pepper

How to make it  

• 1

  Preheat the oven to 400°F.
• 2

  For salad, put the bread crumbs, cornflakes, sesame seeds, and chili powder in a large zip-close plastic 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 plastic bag. When a few pieces of chicken are in the bag, shake to coat evenly. Transfer to two nonstick baking trays, spreading out the pieces in a single layer.
• 4

  Bake the chicken strips, until the juices run clear when pierced with a knife, 15 to 20 minutes, turning the pieces over halfway through the baking time.
• 5

  Meanwhile, finely shred the cabbage and place in a large bowl. Pull the frisée and chicory leaves apart and tear any large ones into smaller pieces. Add to the bowl.
• 6

  For dressing, in a small jar with a tight-fitting lid, shake together the parsley, oregano, tarragon, vinegar, oil, and honey. Season with salt and pepper, to taste. Pour the dressing over the salad and toss well.
• 7

  Divide the salad among four plates and pile the cooked chicken pieces on top. Sprinkle with a few more sesame seeds, then serve.