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Warm sesame chicken salad
Reader's Digest

Ingredients

  • 500 g skinless chicken breast fillets
  • 1 cup (80 g) fresh white breadcrumbs
  • 1 2/3 cups (50 g) cornflakes, lightly crushed
  • 1 tablespoon sesame seeds, plus extra to serve
  • 1 teaspoon hot chilli powder, or to taste
  • 2 eggs

Salad

  • 1/4 white cabbage
  • 1/2 frisée (curly endive)
  • 2 heads witlof

Herb dressing

  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon white wine vinegar
  • 4 tablespoons olive oil
  • 1 teaspoon honeysalt and pepper

Preparation

  1. Preheat the oven to 200°C.
  2. Slice each chicken breast in half horizontally, then cut lengthwise into strips.
  3. Put the breadcrumbs, cornflakes, sesame seeds and chilli powder in a plastic bag and shake to mix well.
  4. 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.
  5. When a few pieces of chicken are in the bag, shake to coat evenly with the sesame seed mixture.
  6. As the chicken strips are coated, transfer to 2 non-stick baking trays, spreading out the pieces.
  7. Bake the chicken strips for 15–20 minutes, turning the pieces over halfway through the baking time.
  8. Meanwhile, make the salad. Finely shred the cabbage and place in a large mixing bowl.
  9. Pull the frisée and witlof leaves apart and tear any large ones into smaller pieces. Add to the mixing bowl.
  10. In a small screw-top jar, shake together the dressing ingredients. Season to taste.
  11. Pour the dressing over the salad and toss well.Divide the salad among 4 plates and pile the cooked chicken pieces on top.
  12. Garnish with a few more sesame seeds, then serve.

Serve 4
Preparation: 15 minutes
Cooking: 15-20 minutes

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