Tasty & healthy Salad Recipes

Warm Sesame Chicken Salad

Strips of chicken in a crisp coating of sesame seeds, breadcrumbs and cornflakes are served on a crunchy vegetable salad dressed with herbs.

Preparation time 15 minutes

Cooking time 20 minutes

Serves 4

Nutritional Value (PER SERVING)

Ingredients

• 450 g chicken breasts
• 1 cup fresh whole-wheat breadcrumbs
• 50 g cornflakes, lightly crushed
• 4 teaspoons sesame seeds, plus extra to garnish
• 1 teaspoon chili powder, or to taste
• 2 eggs

Salad

• 1⁄4 white cabbage
• 1⁄2 chicory (Kasni)
• 2 heads endive (Gulsuchal)

Herb Dressing

• 1 tablespoon chopped parsley
• 1 tablespoon chopped fresh oregano
• 1 tablespoon white wine vinegar
• 5 tablespoons olive oil
• 1 teaspoon clear honey
• pepper to taste

Directions

• Preheat the oven to 400°F (200°C).
• Slice each chicken breast in half horizontally into strips.
• Place the breadcrumbs, cornflakes, sesame seeds and chili 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 and coat them with the mixture.
• As the chicken strips are coated, transfer to nonstick baking utensil, spreading out the pieces in a single layer.
• Bake the sesame chicken strips for 15–20 minutes, turning the pieces over halfway through baking time.

Salad

• Finely shred the cabbage and place in a large mixing bowl.
• Pull the chicory and endive leaves apart and tears any large ones into smaller pieces. Add to the mixing bowl.
• Shake together the herb dressing ingredients andseason with pepper.
• Pour the dressing over the salad and toss well.
• Divide the salad among 4 individual plates and pile the cooked sesame chicken pieces on top. Garnish with a few more sesame seeds.

Serve while warm