This quick weeknight meal can be on the table in a flash. Assemble the salad whilst the chicken schnitzels are in the oven.
Ingredients
Method
1.
Cook chicken schnitzels following packet instructions.
2.
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. Â
3.
In a large bowl toss tomato mixture with basil, zest, juice and remaining oil. Season.Â
4.
Slice chicken, add to salad and toss to combine. Serve with extra small basil leaves.
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