Spicy sesame chicken salad with wine–tarragon vinaigrette

This warm chicken salad is anything but ordinary: chicory, frisée and green cabbage tossed with a white wine–tarragon vinaigrette make a lively bed for chicken coated in sesame seeds. Chilli adds a bit of kick. It's perfect for dinner.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

For the salad:

• 125 ml (1/2 c.) fresh white bread crumbs
• 250 ml (1 c.) cornflakes, lightly crushed
• 20 ml (4 tsp.) sesame seeds
• 5 ml (1 tsp.) hot chili powder
• 2 eggs
• 500 g (1 lb.) skinless, boneless chicken breasts, cut into short strips
• 1/4 head green cabbage
• 1/2 head frisée (curly endive)
• 2 heads chicory
• Sesame seeds

The dressing requires:

• 5 ml (1 tsp.) chopped parsley
• 5 ml (1 tsp.) chopped fresh oregano
• 15 ml (1 tbsp.) chopped fresh tarragon
• 15 ml (1 tbsp.) white-wine vinegar
• 50 ml (1/4 c.) olive oil
• 5 ml (1 tsp.) honey
• Salt and freshly ground black pepper

1. Preheat the oven to 200°C (400°F).
2. For the salad, put the bread crumbs, ­cornflakes, sesame seeds and chilli powder in a large zip-lock plastic bag and shake to mix well.
3. Break the eggs into a shallow dish and beat together lightly.
4. 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. Transfer to two nonstick baking trays, spreading out the pieces in a single layer.
5. Bake the chicken strips until the juices run clear when pierced with a knife, 15 to 20 minutes, turning the pieces over halfway through the baking time.
6. Meanwhile, finely shred the cabbage and place in a large bowl. Pull the frisée and chicory leaves apart and tear any large ones into smaller pieces. Add to the bowl.
7. For the dressing, in a small jar with a tight-fitting lid, shake together the parsley, oregano, tarragon, vinegar, oil and honey. Season with salt and pepper to taste.
8. Pour the dressing over the salad and toss well.
9. Divide the salad among four plates and pile the cooked chicken pieces on top. Sprinkle with a few more sesame seeds, then serve!

To give the dressing even more flavour, simply mix in two ml (1/2 tsp.) of minced fresh garlic and two ml (1/2 tsp.) of minced fresh ginger.