Name: Chicken schnitzel rainbow salad recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 400g box frozen Ingham’s Four Chicken Breast Schnitzels; 1/4 cup olive oil; 1 red onion, thinly sliced; 400g tomato medley mix, halved; 150g green beans, trimmed, cut into 3cm pieces; 1 cup pitted green olives; 1 cup basil leaves, finely shredded, plus small leaves to serve; Finely grated zest of 1 lemon and 2 tbsp juice

Chicken schnitzel rainbow salad recipe

Eat the rainbow.

Serves 4

Prep

Cook

25M

Total

30M

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This quick weeknight meal can be on the table in a flash. Assemble the salad whilst the chicken schnitzels are in the oven.

Ingredients

400g box frozen Ingham’s Four Chicken Breast Schnitzels

1/4 cup olive oil

1 red onion, thinly sliced

400g tomato medley mix, halved

150g green beans, trimmed, cut into 3cm pieces

1 cup pitted green olives

1 cup basil leaves, finely shredded, plus small leaves to serve

Finely grated zest of 1 lemon and 2 tbsp juice

Method

Cook chicken schnitzels following packet instructions.

Meanwhile, heat 1 tablespoon oil in a large frying pan on medium heat. Add onion and cook for 3 minutes, stirring occasionally until soft. Add tomatoes, beans and olives to pan. Cook 3 minutes, stirring occasionally until softened. Remove from heat.

In a large bowl toss tomato mixture with basil, zest, juice and remaining oil. Season.

Slice chicken, add to salad and toss to combine. Serve with extra small basil leaves.

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

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