Tyler Florence's Sesame Chicken Salad with Spinach, Cucumber, and Cilantro

A while back I published a post on buttermilk chicken tenders which were inspired by Tyler Florence's Sesame Chicken Salad with Spinach, Cucumber, and Cilantro. I've used a bunch of Tyler's recipes straight from Food Network...but never bought his book. Why? I dunno...since every recipe I tried was fabulous. I had every one of Ina's but none of Tyler's. So, this Xmas/birthday I received 4 of his books and loving all of them!

I promised Melissa that I would post the recipe. I omitted the red pepper flakes since the kiddos don't tolerate heat so well. Also, I would start with LESS than 1/4 soy sauce and add more to taste...or use less-sodium soy. We served up our's with a side of Momofuku Ginger Scallion noodles...mmmmmmmm.

So, without further ado...

Tyler Florence's Sesame Chicken Salad with Spinach, Cucumber, and Cilantro

from Tyler Florence (Tyler's Ultimate)

4 boneless, skinless chicken breasts (about 1.5 lb), cut crosswise into 1-inch-wide finger strips
1 ½  cups panko breadcrumbs
¼ cup sesame seeds
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
A couple good handfuls of stemmed spinach leaves (about 4 cups)
1 cucumber, peeled, and cut into thin strips with a vegetable peeler
Handful fresh cilantro leaves
1 tablespoon sesame seeds toasted in a dry skillet over low heat, plus extra for garnish
Cracked black pepper

Vinaigrette:
¼ cup soy sauce
Juice of half a lemon
1 tablespoon rice wine vinegar
1/3 cup extra-virgin olive oil
1-inch knob fresh ginger, peeled and chopped
1 teaspoon sugar

In a bowl, whisk together the soy sauce, lemon juice, vinegar, olive oil, ginger, and sugar. Rinse the chicken and pat dry with paper towels. Put it in another bowl large enough to hold it, pour over half of the vinaigrette and toss. Cover and let the chicken marinate in the fridge for about 2 hours if you have the time, or until you’ve got the rest of the dish ready to go. Set the rest of the vinaigrette aside.

When you’re ready to cook, put the panko and sesame seeds in a shallow platter and season with a little salt and pepper. Mix with your fingers so that the seasoning is incorporated and then taste it – the panko should be well seasoned. Roll the chicken pieces in the seasoned crumbs, patting gently so that the crumbs adhere, until well coated.

Heat 1/3 cup olive oil in a large skillet over medium-high heat. Line a platter with paper towels and set that to the side of the stove. Add about half of the chicken pieces to the pan and cook 2 to 3 minutes on each side until golden brown and crispy. Remove the chicken to the platter to drain. Do the same to cook the rest of the chicken.

Put the spinach in bowl with the cucumber strips. Add the rest of the vinaigrette and the toasted sesame seeds, season with salt and pepper, and give it a good toss. To serve, divide the chicken strips between four plates. Put a handful of dressed spinach on top, shower with more toasted sesame seeds and cracked black pepper.