Asian Salad With Sesame Crusted Chicken

This salad is actually much simpler than it looks, and it's so good! I like to think it's pretty healthy as well :)

Asian Salad With Sesame Crusted Chicken(adapted from Epicurious)

FOR THE CHICKEN
Ingredients
6 skinless boneless chicken breast halves (1 1/2 lb total)
2 large eggs
1 1/4 teaspoons salt
1 cup sesame seeds (we used a mixture of black and white seeds)
3 Tbs peanut oil
Pepper to taste

Preparation

If chicken breasts are more than 1/2 inch thick, put them between 2 sheets of plastic wrap and gently pound with flat side of a meat pounder or with a rolling pin until 1/2 inch thick.

Whisk together egg in a shallow dish. Put sesame seeds in another shallow dish. Put flour, salt, and pepper into a third dish. Dry the chicken on paper towels. Dip first in flour, salt and pepper mixture, then in egg, then in sesame seeds.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook 3 pieces of chicken, turning over once with tongs, until coating is golden and chicken is cooked through, 10 to 12 minutes, then transfer to a plate. Remove any browned sesame seeds from skillet, then cook remaining chicken.

FOR THE DRESSING
Ingredients

1 shallot

1 clove garlic

Juice of 1 lime

1/4 cup minced cilantro
2 Tbs toasted sesame oil

2 Tbs fish sauce

Preparation

Toss all ingredients in a salad dressing container.

FOR THE REST OF THE SALAD

Ingredients

Baby spinach

Sliced almonds, lightly toasted

1 red pepper, roasted and skinned

Instructions

Toss spinach, roasted red pepper, toasted almonds and slices of the sesame chicken with the dressing. Enjoy!