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.