Warm Sesame-Chicken Salad

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.

from Extraordinary Meals From Ordinary Ingredients

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  • prep 15 min    cook 15 min
  • serves 4
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.

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