Home
Recipes
Starters & Light meals

Summer fruit and yoghurt bowl

Breakfast recipes

Summer fruit and yoghurt bowl

Marinated charred vegetables with butter beans

Beans recipes

Marinated charred vegetables with butter beans

20 minutes

Brinjal-and-tomato tart with rocket

Brinjal recipes

Brinjal-and-tomato tart with rocket

50 minutes

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Chickpea recipes

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Rice noodle salad with mango

Asian recipes

Rice noodle salad with mango

15 minutes

Banana-and-almond muesli bowl

Breakfast recipes

Banana-and-almond muesli bowl

Beetroot gravadlax wreath with caper gribiche

Beetroot recipes

Beetroot gravadlax wreath with caper gribiche

30 minutes

Puffy cheese toasties

Breakfast recipes

Puffy cheese toasties

10 minutes

Siba’s avo-and-chipotle butter prawn toast

Prawns and

Siba’s avo-and-chipotle butter prawn toast

5 minutes

Baby marrow tart

Tart recipes

Baby marrow tart

30 minutes

Caprese tomato tarte tatin

Great value

Caprese tomato tarte tatin

20 minutes

Chicken schnitzel salad with creamy jalapeño dressing

Salad recipes

Chicken schnitzel salad with creamy jalapeño dressing

20 minutes

Load more

Chicken schnitzel salad with creamy jalapeño dressing

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2–3 carrots, peeled
1 cup white wine vinegar
½ t coriander seeds
2 star anise
4 cloves
1 lime
1 t sugar
½ l lemon or lime, juiced
½ clove garlic, chopped
2 fresh jalapeños, halved
150 g plain thick yoghurt
1–2 T mayonnaise
4 Woolworths chicken schnitzels
cucumber, to taste
shaved fennel, to taste
10 g fresh coriander

Method

Slice 2–3 peeled carrots into ribbons using a vegetable peeler. Bring 1 cup white wine vinegar, ½ t coriander seeds, 2 star anise, 4 cloves, the juice of 1 lime and 1 t sugar to a gentle simmer over a medium heat, then add the carrots. Remove from the heat and set aside to cool.
To make the dressing, place the juice of ½ lemon or lime, ½ clove chopped garlic, 2 halved fresh jalapeños, 150 g plain thick yoghurt and 1–2 T mayonnaise in a blender and blitz until smooth. Season to taste.
Bake 4 Woolworths chicken schnitzels according to package instructions until golden and crispy.
Cut a large cucumber into thick batons and make shaved fennel in the same way you made the carrot ribbons. Place in iced water to curl.
When the schnitzels are cooked, assemble the salad.
Drain the carrot ribbons and toss with the cucumber and fennel. Place on a platter. Slice the schnitzels and arrange on the salad, then tear over 10 g fresh coriander and drizzle over the dressing.
Serve while the schnitzels are still warm.
Sprinkle with more sliced jalapeños if you like.

Browse more salad recipes here.