Name: Greek-style chicken schnitzel salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 teaspoon dried oregano leaves; 1/4 cup vegetable or olive oil; 1 lemon, zest finely grated, juiced; 500 gram cherry tomatoes, halved; 1 red onion, cut into thin wedges; 2 clove garlic, thinly sliced; 400 gram frozen chicken schnitzels; 2 lebanese cucumbers, peeled into thin ribbons; 200 gram fetta, cut into 2 cm cubes; 1/2 cup firmly packed flat-leaf parsley

Greek-style chicken schnitzel salad

Serves 4

Prep

15M

Cook

35M

Total

50M

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Ingredients

1 teaspoon dried oregano leaves

1/4 cup vegetable or olive oil

1 lemon, zest finely grated, juiced

500 gram cherry tomatoes, halved

1 red onion, cut into thin wedges

2 clove garlic, thinly sliced

400 gram frozen chicken schnitzels

2 lebanese cucumbers, peeled into thin ribbons

200 gram fetta, cut into 2 cm cubes

1/2 cup firmly packed flat-leaf parsley

Method

1.Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Combine oregano, oil, zest and juice in a jug. Season.

2.Combine tomato, onion and garlic on prepared tray. Drizzle with half the oregano dressing. Toss to coat. Top with frozen schnitzels. Bake for 35 minutes or until golden and cooked. Transfer schnitzels to a heatproof board. Slice thinly.

3.Gently combine warm tomato mixture, cucumber, fetta, parsley, remaining oregano dressing and schnitzel in a heatproof bowl. Serve.

Use a vegetable peeler to peel cucumber into long, thin ribbons.
Note

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Ingredients

Method

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