Tasty & healthy Salad Recipes

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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)

507 calories 6 g saturated fat 5 g sugars
34 g protein 188 mg cholesterol 4 g fiber
31 g total fat 24 g total carbohydrate 398 mg sodium

 

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

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