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Here’s a great dish to have in your recipe library. It has the ‘Wow’ factor to impress the lucky people you make it for, so is ideal for entertaining. This is a lovely light and nourishing meal, full of vibrant flavours and colours. It will nourish your heart and soul -happiness on a plate!

Serves 4-6


  • 2 large chicken fillets
  • 1 dessertspoon GF or spelt flour
  • 1 egg white, lightly whisked
  • 50 grams breadcrumbs (try GF or sourdough)
  • 4 ½ tablespoons desiccated coconut
  • 3 tablespoons sesame seeds
  • ½ teaspoon turmeric
  • ½ teaspoon salt


  • Small handful green leaves (pea shoots, lambs cress, rocket, or your favourite leaves)
  • ½ red chill, sliced thinly
  • 1 small bunch spring onion, sliced diagonally
  • 10 grams coriander leaf, lightly torn
  • 2 tablespoon sprouts (beetroot, sunflower, radish, etc)


  • 2 tablespoons honey
  • ¼ tablespoon toasted sesame oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • ½ teaspoon ginger, finely grated
  • ¼ teaspoon garlic, finely grated
  • Low GI
  • Gluten Free: Use GF breadcrumbs
  • Dairy Free
  • Diabetic Friendly
  • Paleo: Use ground almonds instead of breadcrumbs
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  1.  Preheat the oven to 180 C.
  2. Prepare chicken: Place the flour in one shallow bowl, whisk the egg white in another, and mix the breadcrumbs, coconut, sesame seed, turmeric and salt into a third. Evenly coat each chicken breast first in flour, then the whisked egg white, letting any excess drip off. Finally, turn them in the breadcrumb mixture until evenly coated.
  3. In a large pan gently melt butter, olive oil or coconut oil, or a combination. Place chicken breasts breast side down and shallow-fry over medium to high heat for a couple of minutes on each side, or until lightly golden, then transfer to a tray and bake in the oven for 15-20 minutes, or until cooked through. Allow to cool slightly and slice at an angle.
  4. To make dressing: Place all ingredients in a jam jar and give a good shake.
  5. On a large platter arrange the chicken and salad ingredients together. Give dressing one more shake and gently drizzle over chicken and leaves. Serve at once.

Maggie's Tips

  • You can skip the frying and bake the breasts completely in the oven. All you need to do is drizzle them with melted butter, olive oil or coconut oil and bake for about 30 minutes – they won’t be as golden coloured, but just as delicious, specially tossed through the salad.