Crunchy sesame-coated chicken strips over a salad with a tart-sweet ginger dressing.
| Sesame Chicken Salad with Ginger & Red Pepper Dressing | Print |
Author: Marla Hingley
Prep time:
Cook time:
Total time:
Serves: 6
Crunchy sesame-coated chicken strips over a salad with a tart-sweet ginger dressing.
Ingredients
Chicken:
- 3-6 chicken breasts
- ⅓ cup sesame seeds
- ⅓ cup GF corn flakes, crushed
- ½ tsp salt
- 1 egg
- 2 tsp oil
Dressing:
- ¼ cup vinegar (white, apple cider, or rice)
- ¼ cup vegetable oil
- ¼ cup red pepper, minced
- 1 Tbsp sugar
- ½ tsp fresh ginger, grated (Learn a new technique: How To Peel Ginger)
- ½ tsp salt
- ⅛ tsp red pepper flakes
Salad:
- Mixed greens
- Sliced almonds
- GF Goat or Feta cheese, optional
Instructions
- Combine sesame seeds and corn flake crumbs in a shallow dish with the salt. In another shallow dish beat the egg until smooth. Dip chicken in the egg, then coat both sides with crumb mixture.
- Fry chicken with oil, about 6 minutes per side until fully cooked. Set aside.
- For dressing, whisk together all ingredients (or put in a lidded jar and shake to combine).
- To serve, toss mixed greens with dressing and sprinkle with almonds and any cheese you’d like. Cut chicken breasts into thin strips and add to salad.
FAQ: Is Vinegar Safe?
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