Warm Sesame-Chicken Salad

[quicklook-recipe prep_time=”15 min” cook_time=”15 min” serves=”4″ details=”” ] SECRET INGREDIENT: cornflakes This chicken salad is anything but ordinary. Chicory, frisée,

[quicklook-recipe prep_time=”15 min” cook_time=”15 min” serves=”4″ details=”” ]

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-list title=”Ingredients” serving_size=””]

[ingredients-left]

    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

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[ingredients-right]

    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

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[step-list-wrapper title=”How to make it ” time=” “]

[step-item number=”1″ image_url=”” title=”” ]

Preheat the oven to 400°F.

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[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”6″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”7″ image_url=”” title=”” ]Divide the salad among four plates and pile the cooked chicken pieces on top. Sprinkle with a few more sesame seeds, then serve.[/step-item]

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Originally Published in Reader's Digest