Name: Chicken schnitzel salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup couscous; 1 cup boiling water; 1/2 cup rice flour; 2 eggs, lightly beaten; 500 gram chicken tenderloins, flattened slightly; 2 large red capsicums, quartered; olive oil cooking spray; 3 medium zucchini, cut diagonally into 1cm slices; 2 tablespoon vegetable oil; 120 gram baby rocket leaves; 2 bunch (340g) asparagus, trimmed, cut into thirds, blanched; 1/4 cup bought french dressing

Ingredients

1 cup couscous

1 cup boiling water

1/2 cup rice flour

2 eggs, lightly beaten

500 gram chicken tenderloins, flattened slightly

2 large red capsicums, quartered

olive oil cooking spray

3 medium zucchini, cut diagonally into 1cm slices

2 tablespoon vegetable oil

120 gram baby rocket leaves

2 bunch (340g) asparagus, trimmed, cut into thirds, blanched

1/4 cup bought french dressing

Method

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.

You can use green beans instead of asparagus, if you like.
Note

Woman's Weekly Food

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Ingredients

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