By Tara Bench
Red apples, carrots and jicama give this salad a colorful crunch that tastes great with crispy baked chicken.
1. In a shallow bowl mix together 1 cup panko bread crumbs, 3 tablespoons toasted sesame seeds, 1/4 teaspoon cayenne, 2 teaspoons kosher salt and 1 tablespoon melted butter. Dip 4 chicken cutlets into 1 beaten egg, then into panko mixture. Bake at 400 degrees fahrenheit until golden and cooked through, about 12 minutes. Slice to serve with slaw.
2. Combine sliced red apple, julienned or grated carrot, thinly sliced scallions, julienned jicama, chopped flat-leaf parsley and toasted sesame seeds. Serve chicken on top with Sesame Ginger Dressing.
Sesame Ginger Dressing
Whisk together 1 teaspoon grated fresh ginger, 4 teaspoons sugar, 1/4 cup fresh lemon juice, 5 tablespoons canola oil, 2 teaspoons sesame oil and 1/2 tseapoon sriracha hot sauce.