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Sesame-Coated Chicken Paillards and Crispy Salad

Sesame-Coated Chicken Paillards and Crispy Salad


  • 4 small boneless, skinless chicken breasts
  • 1/2 cup toasted hulled white sesame seeds
  • Salt and pepper
  • 5 tablespoons olive oil
  • 4 heads little gem lettuce, leaves separated or 1 small head of Bibb lettuce with leaves torn
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, halved and sliced
  • 3 tablespoons fresh lemon juice


  1. Pound each chicken breast between 2 pieces of plastic wrap to 1/8 and 1/4 inches thick.
  2. Remove plastic wrap and sprinkle both sides of chicken with sesame seeds, pressing in to help them stick. 3. Season with salt and pepper.
  3. Season with salt and pepper.
  4. Heat a large saute pan over high heat for 30 seconds and add 1 tablespoon of oil to pan and heat for 10 seconds.
  5. Cook the paillards (beaten chicken breasts) in four batches, adding 1 teaspoon of oil to the pan between each batch, until golden-brown on one side, about 1-3 minutes.
  6. Turn and cook until cooked through, about 30 seconds.
  7. Toss together lettuce, tomatoes, cucumber, lemon juice, and remaining olive oil in a bowl and season with salt and pepper.
  8. Divide paillards between four plates and top with salad.


  • Recipe provided by Charlyne Mattox, author of Cooking with Seeds.

Nutrition Information

Per serving: 400 kcal cal., 29 g fat (4.5 g sat. fat), 10 g carb., 4 g fiber, 3 g sugar, 28 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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