The original recipe is sandwich that typically consists of cooked chicken in a creamy sauce that has been flavoured with curry powder.
This sesame coronation chicken salad features thinly sliced chicken breast fillets coated in a crunchy panko crumb and sesame seed crust. Topped with a refreshing salad of shredded lettuce, juicy red grapes, thinly sliced celery, and roasted peanuts, and drizzled with a creamy and tangy mango chutney dressing, it's a flavour explosion in every bite.
Here's how to make it.
Ingredients
750g chicken breast fillets, thinly sliced
⅓ cup plain flour
3 eggs, lightly beaten
2 cups panko crumbs
⅓ cup sesame seeds
1 iceberg lettuce, shredded
1 ½ cups red seedless grapes, halved
2 stalks celery, thinly sliced
⅓ cup roasted peanuts
2 green onions, chopped
oil, for shallow-frying
DRESSING
½ cup mayonnaise
⅓ cup Greek yoghurt
½ tbsp mango chutney
½ lemon, juice
1 tbsp curry powder
Method
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Toss chicken in flour, dip in egg and coat in combined crumbs and seeds. Chill 20 minutes.
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DRESSING In a jug, whisk all ingredients together.
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In a large bowl, combine lettuce, grapes, celery, peanuts and onion.
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In a large frying pan, heat oil on high. Cook chicken in 2 batches, 4 minutes each, turning once, until golden. Drain on paper towel.
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Top salad with chicken pieces and drizzle over dressing.
You might also like to make these smoky pork baguettes
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