Chicken Schnitzel, Roasted Kumara and Spinach Salad

    45 minutes

    Crispy chicken, roasted kumara, spinach leaves and coleslaw in a creamy dressing make up this delicious weeknight dinner. I buy already crumbed chicken breast to save time. You can crumb your own chicken if you prefer. Buy a coleslaw mix with red cabbage to add extra colour.

    1 person made this

    Serves: 4 

    • 600g kumara, peeled, thinly sliced
    • 1/4 cup olive oil, divided
    • 2 teaspoons cajun seasoning
    • 200g coleslaw mix, without dressing
    • 125g baby spinach leaves
    • 1 yellow capsicum, diced
    • 1 avocado, diced
    • 6 gherkins, thinly sliced
    • 1/2 cup fresh coriander leaves
    • 1/4 cup pine nuts, lightly toasted
    • 1/4 cup thousand island dressing
    • 2 tablespoons sour cream
    • 1 tablespoon lemon juice
    • 4 small chicken breast schnitzels

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 200 degrees C. Line a baking tray with baking paper. Arrange kumara, in a single layer, on prepared tray. Drizzle with 1 tablespoon olive oil. Sprinkle with Cajun seasoning; roast in preheated oven, turning once, for 30 minutes or until golden and tender.
    2. Meanwhile, combine coleslaw mix, spinach, capsicum, avocado, gherkin, fresh coriander and pine nuts in a large bowl.
    3. Whisk thousand island dressing, sour cream and lemon juice together in a small bowl until blended; set aside.
    4. Heat remaining oil in a large frying pan over medium-high heat. Cook chicken schnitzels for 2-3 minutes each side or until cooked through; thinly slice schnitzels.
    5. Add roasted kumara and dressing to salad and toss to combine. Divide salad among serving plates. Top with sliced schnitzel. Serve.

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