Sesame Chicken Endive Salad

Sesame Chicken Endive Salad


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This is a crunchy vegetable salad with a little spice in the herb dressing. Topped with crumbed baked chicken.

Ariana Klepac

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

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat the oven to 200 degrees C. Slice each chicken breast in half horizontally, then cut lengthways into strips.
  2. 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.
  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 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.
  4. Bake the chicken strips for 15–20 minutes, turning the pieces over halfway through baking time.
  5. 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.
  6. In a small screwtop jar, shake together the herb dressing ingredients. Season with pepper. Pour the dressing over the salad and toss well.
  7. Divide the salad among 4 individual plates and pile the cooked chicken pieces on top. Garnish with a few more sesame seeds, then serve.

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