Sesame Chicken Endive Salad
35 minutes
This is a crunchy vegetable salad with a little spice in the herb dressing. Topped with crumbed baked chicken.
Ariana Klepac
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Ingredients
Serves: 4
- 450g chicken breast fillets
- 1 cup fresh wholemeal breadcrumbs
- 50g cornflakes, lightly crushed
- 4 teaspoons sesame seeds, plus extra to garnish
- 1 teaspoon chilli powder, or to taste
- 2 eggs
- Salad
- 1/4 white cabbage
- 1/2 curly endive
- 2 heads witlof
- Herb dressing
- 1 tablespoon chopped parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon white wine vinegar
- 4 tablespoons olive oil
- 1 teaspoon clear honey
- pepper to taste
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Preheat the oven to 200 degrees C. Slice each chicken breast in half horizontally, then cut lengthways into strips.
- Place the breadcrumbs, cornflakes, sesame seeds and chilli 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 trays, spreading out the pieces in a single layer.
- Bake the 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 curly endive and witlof 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 chicken pieces on top. Garnish with a few more sesame seeds, then serve.
