Tyler Florence

Sesame-crusted chicken with roasted new potato salad

Dairy Free

4 Servings, 520 Calories/Serving

30 – 40 Minutes

Not your grandmother’s potato salad, nor likely her chicken cutlets, this Asian-inspired dish is a collaboration between Tyler Florence and Chef Justine. The chicken is seasoned with a sesame-tamari dressing, then lightly pan-fried in an ingenious coating of panko, white and black sesame seeds, and lemon zest. The oven-roasted new potatoes are tossed in the same sesame-tamari dressing with fresh spinach, crisp cucumber, and carrots. The crunchy-tangy-salty-sweet results will win over the whole family.


  • 1 pound new potatoes
  • 2 scallions
  • Fresh ginger
  • 1 lemon
  • Four ¼-pound boneless skinless chicken cutlets
  • Sesame-tamari dressing base (gluten-free tamari - rice vinegar - sesame oil - coconut sugar)
  • 1 tablespoon sambal oelek (optional)
  • ¾ cup whole wheat panko
  • ¼ cup black and white sesame seeds
  • 2 or 3 Persian cucumbers
  • Fresh cilantro
  • ½ pound baby spinach
  • 1 ounce shredded carrots



Prep and roast the potatoes

Heat the oven to 425°F.
  • Cut the potatoes in half.
On a sheet pan, toss the potatoes with 2 tablespoons oil and season generously with salt and pepper. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes.
While the potatoes roast, prepare the sesame-tamari dressing and dress the chicken.


Make the sesame-tamari dressing; dress the chicken

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Zest the lemon; set aside for the panko mixture.
  • Juice the lemon, keeping the zest and juice separate.
  • Pat the chicken cutlets dry with a paper towel.
In a small bowl, stir together the sesame-tamari dressing base, scallions, ginger, lemon juice, and as much sambal oelek as you like. Measure out 3 tablespoons dressing into a medium bowl; set aside the rest for the salad.
Add the chicken to the medium bowl with the dressing and toss to coat. Let stand, turning once or twice, while you prepare the panko crust.


Prep the panko mixture; cook the chicken

  • In a shallow bowl or plate, stir together the panko, sesame seeds, and lemon zest. Season generously with salt and pepper and spread in an even layer.
Remove the chicken from the dressing; let the excess drip off. Discard the dressing in the bowl. Lightly press the chicken into the panko mixture, coating all sides.
In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the chicken and cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate.
While the chicken cooks, prepare the salad.


Make the salad

  • Trim the ends from the cucumbers; cut the cucumbers in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Coarsely chop the cilantro.
In a large bowl, combine the potatoes, cucumbers, cilantro, spinach, and carrots. Add as much of the remaining sesame-tamari dressing as you like and toss to coat. Season to taste with salt and pepper.



Transfer the salad to individual plates, top with the chicken, and serve with any remaining dressing.

Chef’s Tip To keep the coating on the chicken rather than leave it behind in the pan, use a nonstick frying pan if you have one and preheat the oil before adding the meat. Resist the temptation to crank up the heat; medium is hot enough to brown these cutlets nicely.

Kids can!
  • Toss the potatoes with oil before roasting.
  • Juice the lemon.
  • Mix the dressing.
  • Prep the panko mixture.
  • Toss the salad.

Nutrition per serving: Calories: 520, Protein: 37g, Total Fat: 24g, Monounsaturated Fat: 14g, Polyunsaturated Fat: 4.5g, Saturated Fat: 3g, Cholesterol: 65mg, Carbohydrates: 43g, Fiber: 8g, Sugar: 5g, Added Sugars (Coconut sugar): 1g, Sodium: 1110mg
Contains: soy, wheat.

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