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- Meat and poultry
- Cuts of chicken
- Chicken breast
- Breaded chicken breasts
Strips of chicken in a crisp coating of sesame seeds, breadcrumbs and cornflakes are served atop a crunchy vegetable salad dressed with a fresh herb vinaigrette. A little chilli powder in the coating gives a bit of a kick.
1 person made this
- 450 g (1 lb) skinless boneless chicken breasts (fillets)
- 75 g (2½ oz) fresh white breadcrumbs
- 50 g (1¾ oz) cornflakes, lightly crushed
- 4 tsp sesame seeds, plus extra to garnish
- 1 tsp hot chilli powder, or to taste
- 2 eggs
- salt and pepper
- ¼ white cabbage
- ½ frisée (curly endive)
- 2 heads chicory
- Herb dressing
- 1 tbsp chopped parsley
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped fresh tarragon
- 1 tbsp white wine vinegar
- 4 tbsp olive oil
- 1 tsp clear honey
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Preheat the oven to 200°C (400°F, gas mark 6). Slice each chicken breast in half horizontally, then cut lengthways into strips.
- Put the breadcrumbs, cornflakes, sesame seeds and chilli powder in a polythene 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 polythene 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 non-stick baking trays, spreading out the pieces.
- Bake the chicken strips for 15–20 minutes, turning the pieces over halfway through the baking time.
- Meanwhile, make the salad. Finely shred the cabbage and place in a large mixing bowl. Pull the frisée and chicory leaves apart and tear any large ones into smaller pieces. Add to the mixing bowl.
- In a small screw-top jar, shake together the dressing ingredients. Season to taste. Pour the dressing over the salad and toss well.
- Divide the salad among 4 plates and pile the cooked chicken pieces on top. Garnish with a few more sesame seeds, then serve.
Some more ideas
Use 125 g (4½ oz) breadcrumbs – white or wholemeal – instead of the mixture of breadcrumbs and cornflakes. Wholemeal crumbs will provide more B vitamins and fibre than white breadcrumbs. * For a Chinese-style chicken salad, use 1 egg and beat it with 2 tsp five-spice powder, 1 tbsp poppy seeds, 2 tbsp tomato purée, 2 tbsp sweet sherry and 2 tbsp dark soy sauce in a bowl. Stir in the chicken strips. Lift them out, a few at a time, and coat with the breadcrumb mixture (omit the sesame seeds and chilli powder). Bake as above. Meanwhile, finely shred 1 head Chinese leaves, discarding some of the hard white core. Place in a bowl and add 115 g (4 oz) bean sprouts and 1 bunch of spring onions, thinly sliced into rings. Toss with the dressing (made with 1½ tbsp each parsley and fresh coriander). Serve the hot chicken strips on top of the salad.
Cabbage belongs to a family of vegetables which contain a number of different phytochemicals that may help to protect against breast cancer. They are also good sources of vitamin C and among the richest vegetable sources of folate. * Sesame seeds can provide useful amounts of calcium.
Each serving provides
B6, C, B1, B2, B12, folate, niacin, copper, iron, zinc, A, E, calcium, potassium, selenium
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- 1 (16 ounce) package angel hair pasta
- ½ cup sesame oil
- ½ cup soy sauce
- ¼ cup balsamic vinegar
- 1 tablespoon hot chili oil
- ¼ cup white sugar
- 1 teaspoon sesame seeds, or more if desired
- 1 green onion, chopped
- 1 red bell pepper, diced
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.
- 2 tablespoons rice vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons minced fresh ginger root
- 4 ounces buckwheat soba noodles
- 2 teaspoons vegetable oil
- 1 boneless skinless chicken breast, cut into thin bite-size strips
- 1 teaspoon chopped garlic
- salt and ground black pepper to taste
- 1 rib celery, sliced (Optional)
- 1 carrot, sliced
- ½ red bell pepper, chopped
- ¼ cup chopped fresh cilantro
- 2 tablespoons chopped green onion
- 1 tablespoon sesame seeds
Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined.
Bring water to a boil in a large pot. Add soba noodles, stir, and return water to a boil. Boil noodles until tender, 4 to 5 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute.
Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cook chicken breast pieces until no longer pink in the center and the juices run clear, 2 to 4 minutes. Add garlic, salt, and pepper stir until fragrant, about 1 minute more.
Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.
Asian Chicken Salad Recipe (video)
The most delicious Asian Chicken Salad recipe, topped with my juicy ‘Teriyaki Chicken Breast’! This incredible salad is made with a mix of red and Napa cabbage, romaine lettuce, carrots and so much more! Plus, an easy homemade sesame dressing to top it off! This chicken salad is crunchy, delicious, and refreshing!
Watch My Video!
Watch my video recipe for step-by-step instructions! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
Starting with the Cabbage
This incredible Asian salad is made with not one, not two but three varieties of cabbage and lettuce to give you the best texture and flavor experience! I use about ½ a head of red cabbage, ½ a head of Napa cabbage and 1 large head of lettuce. For the cabbage, first peel away the outer leaves to expose the clean and fresh layers inside. Then, grab a sharp knife and thinly slice the cabbage into strips. For the lettuce, wash the leaves first, then slice into thin strips as well.
I recommend assembling the salad in an extra-large bowl, so you have enough room to toss everything together!
All the Best Fillings!
No Asian Chicken Salad would be complete without a load of incredible fillings! For my video recipe, I went with a combination of grated carrots, chopped green onions, freshly chopped cilantro, edamame beans, canned mandarins, and sliced almonds. Feel free to add even more fillings and toppings! I also recommend sliced cucumber, sliced avocado, broccoli, sliced bell pepper or even bean sprouts!
Top the completed salad with crispy wonton strips or crispy noodles!
The Best Teriyaki Chicken!
I make my delicious Asian salad recipe with an equally incredible and juicy teriyaki chicken! I have a separate video recipe and post for this delicious recipe! I use large chicken breasts marinated in a teriyaki marinade. The chicken is fried, then finished in the oven, resulting in super juicy chicken breasts. The chicken is then glazed in a homemade teriyaki sauce.
I recommend making my teriyaki chicken first when making this salad recipe. Just keep it covered and warm while you’re chopping and prepping the salad ingredients.
Easy Sesame Dressing
To bring everything together and add the best flavor, I use an easy, homemade salad dressing for my Asian Chicken Salad! It comes together in just a minute! It’s made with soy sauce, rice vinegar, sesame seed oil, honey, garlic, ginger and sesame seeds. Just combine all the ingredients in a small measuring cup or bowl and whisk together briefly. Once you have the salad ready, pour the dressing over the salad and use two large spoons to toss everything together!
Add the crispy wonton strips and sliced chicken on top of the salad.
Make Ahead Instructions
Want to enjoy this salad but later? It’s super easy to do food prep with this recipe. I recommend placing all the salad ingredients into a large bowl and keep it covered and refrigerated. Do not add the dressing or crisps until ready to serve. The dressing will make the lettuce soft after about an hour. You can also make the chicken ahead of time and reheat it when ready to enjoy with the salad!
Enjoyed this delicious salad recipe? Check out some of my other recipes you’re sure to enjoy!
- 2 small chicken breasts, boned, skinned and cut in half
- calorie controlled cooking oil spray
- 1 large orange or red pepper, deseeded and cut in to chunks
- 1 little gem lettuce, leaves separated
- 50g/1¾oz watercress, tough stalks removed
- 2 ripe medium tomatoes, cut into small chunks
- ⅓ cucumber, sliced
- 1 tsp thick balsamic vinegar
- ½ small lemon, juice only
- sea salt and freshly ground black pepper
Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate.
Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften.
Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates.
Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve.
If you want to serve your salad cold, let the chicken and peppers cool completely before adding to the salad. Cover and chill. Dress with the balsamic vinegar and lemon juice just before serving.
- 4 skinless, boneless chicken breasts
- 4 tbsp clear honey
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 garlic cloves, crushed
- 2.5cm/1in piece fresh ginger, peeled and grated
- 2 tbsp sesame seeds, toasted
- small bunch of fresh coriander, roughly chopped
- 1 large carrot, cut into fine matchsticks
- 1 bunch of spring onions, shredded
- ½ cucumber, peeled, halved, de-seeded and cut into matchsticks
- ½ Chinese lettuce, finely shredded
Cut the chicken into thin strips and mix with the honey, vinegar and soy sauce. Leave to marinate in a non-metallic bowl for about 30 minutes.
Heat the sesame oil in a frying pan and cook the chicken over a high heat with any marinade for about 5 minutes until the chicken is cooked through, leaving some cooked marinade in the pan to use as the salad dressing.
To serve warm, toss in a large bowl with the remaining ingredients and eat immediately. To serve cold, leave the cooked chicken and marinade to cool and then toss with the remaining ingredients.
Warm Sesame Noodle Salad
Takeout always sounds appealing on a weeknight, but cooking something nutritious at home doesn&rsquot have to be time-consuming or tedious. Instead of ordering in, take a cue from Nicole Berrie, founder of Bonberi, and whip up this easy warm sesame noodle salad.
2 tablespoons natural peanut butter
1 tablespoon toasted sesame oil
4 ounces gluten-free pasta
½ head of iceberg lettuce, thinly sliced
1 cucumber—peeled, halved and thinly sliced
1 bunch fresh cilantro, roughly chopped
¼ cup roasted unsalted peanuts, roughly chopped
1. Bring a large saucepan of water to a boil. Add the gluten-free pasta and cook according to package directions until al dente. Strain and set aside.
2. Make the Dressing: Using a blender or food processor, blend the peanut butter, sesame oil, soy sauce, brown sugar, lime juice and ¼ cup cold water. Season to taste with kosher salt. Set aside.
3. Assemble the Salad: In a large bowl, toss together the lettuce and cucumber. Top with the cooked noodles, then add the dressing and toss again. Transfer to a serving plate garnish with the cilantro, peanuts and lime wedges.
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
- 1 cup rice vinegar (not seasoned)
- 2 tablespoons sugar
- 1 dried red chile pepper
- 1/4 cup soy sauce
- 3/4 ounce dried cut wakame seaweed
- 2 small Asian cucumbers, peeled and halved lengthwise
- 1 tablespoon kosher salt
- 4 red radishes, trimmed and cut into fine strips
- 2 tablespoons chopped fresh cilantro
- 2 scallions (green and white parts), thinly sliced
- 1/2 cup sesame seeds
- 4 boneless, skinless chicken breast halves (about 8 ounces each), washed and patted dry and trimmed of fat
- 1 tablespoon plus 1 teaspoon toasted sesame oil
- Kosher salt and coarsely ground black pepper
- 1 pound boneless, skinless chicken breast, trimmed
- 1 14-ounce can reduced-sodium chicken broth
- 3 tablespoons rice vinegar
- 3 tablespoons reduced-sodium soy sauce
- 3 teaspoons toasted sesame oil, divided
- 2 tablespoons tahini, or cashew butter
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 pound snow peas, trimmed and thinly slivered lengthwise
- 2 tablespoons chopped cashews
Place chicken in a medium skillet or saucepan and add broth bring to a boil. Cover, reduce heat to low, and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size pieces. (Cool and refrigerate the broth, reserving it for another use.)
Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.
Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes. Transfer to the bowl with the dressing.
Add the chicken to the bowl with the peas toss to combine. Serve sprinkled with cashews.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
How to Make Honey Sesame Chicken Wraps
- Make the dressing by mixing all of the ingredients together until they are well blended.
- Cook your chicken – I use store bought frozen chicken tenders that you just heat. But you can use chicken breasts, grilled chicken, leftover chicken or even a few chicken nuggets.
- Assemble – depending on if you are making the full batch at once or just one, mix dressing with the enough slaw and then layer the almonds and chicken in your wrap.
You can store any extra dressing in the fridge for about a week.
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