| | Chicken schnitzel and avocado salad
Chicken schnitzel and avocado salad
Chicken schnitzel and avocado salad 4.3-5 9
  • Calories: 2977 kj
  • Fat: 58.2g
  • Carbohydrates: 29.7g

How to Make:

  1. Place asparagus in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until bright green and tender. Rinse under cold water. Drain.
  2. Meanwhile, pour enough oil into a large frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook chicken, in batches, for 3 minutes each side or until cooked through. Transfer to a plate lined with paper towel to drain. Slice.
  3. Place rocket in a large bowl. Add asparagus, avocado, parmesan, schnitzel and dressing. Toss to combine. Season and serve.
Time for preparing:
12 min.
Servings:
4

Ingredients:

  • 1 bunch asparagus, cut into thirds
  • Vegetable oil, for shallow frying (see note)
  • 500g crumbed chicken schnitzel
  • 120g baby rocket
  • 1 large avocado, chopped
  • 1/4 cup shaved parmesan
  • 1/3 cup ranch dressing
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