• Partnered with
  • Serves 4
  • 20 mins prep
  • 25 mins cook

Chicken schnitzel salad

Chicken Schnitzel Salad

Chicken schnitzel salad, chicken recipe, brought to you by recipes+


Chicken schnitzel salad

  • 1 cup couscous
  • 1 cup boiling water
  • 1/2 cup rice flour
  • 2 eggs, lightly beaten
  • 500 g chicken tenderloins, flattened slightly
  • 2 large red capsicums, quartered
  • olive oil cooking spray
  • 3 medium zucchini, cut diagonally into 1cm slices
  • 2 tbsp vegetable oil
  • 120 g baby rocket leaves
  • 2 bunches (340g) asparagus, trimmed, cut into thirds, blanched
  • 1/4 cup bought french dressing


Chicken schnitzel salad

  1. Preheat oven to 220°C/200°C fan-forced. Place couscous in a medium heatproof bowl; stir in boiling water. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Cool to room temperature.
  2. Place flour on a plate; season with salt and pepper. Place egg in a shallow bowl. Coat chicken in flour; shake off excess. Dip into egg, then press in couscous to coat evenly. Place on a plate. Cover with plastic food wrap; chill for 15 minutes.
  3. Meanwhile place capsicum, skin-side up, on a baking tray. Spray with oil; bake for 10 minutes or until skin blisters and blackens. Reduce oven to 180°C/160°C fan-forced. Transfer capsicum to a heatproof bowl and cover with plastic food wrap; stand for 5 minutes (this helps lift the skin). Peel and slice. Add zucchini to tray; cook for 5 minutes turning once.
  4. Heat oil in a large non-stick frying pan over moderate heat. Cook chicken, in batches, for 3-5 minutes each side or until golden brown and cooked. Cut each chicken piece diagonally into 3.
  5. Combine rocket, capsicum, zucchini and asparagus in a large bowl. Drizzle with dressing; toss to combine. Serve topped with chicken.
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