As the temperature continues to rise heading into Summer, salads are appearing more regularly on the menu. This Chicken Schnitzel Salad is a variation of one recently featured in Super Food Ideas. I’ve already made it twice – the first time being after the ‘freezer incident’ (see Bacon & Egg Fettuccini). Both times it has been met with much excitement by the family combining several favourite ingredients – chicken schnitzel, bacon and egg.
The beauty of a salad like this is that it is a substantial meal that can be served alone while being quick and easy to prepare. Taking the effort to make your own chicken schnitzel is worth it if you can but store bought ones will certainly do the job.
Chicken Schnitzel Salad
Adapted from Super Food Ideas
500g chicken schnitzel
6 rashers shortcut bacon, chopped
4 hard boiled eggs, quartered
Lettuce leaves (as much as you like)
½ cup salad dressing
Heat a frying pan over medium heat and cook the bacon until crisp. Remove from pan and drain on paper towel.
Arrange lettuce, egg and bacon on plates or in serving bowls.
Pour sufficient oil over the bottom of the frying pan to cover it and heat over medium-high heat. Cook the schnitzels until golden brown and cooked through – 4-5 minutes each side. Remove from pan and place on a paper towel to drain. Thinly slice the schnitzel and add to salad. Pour over dressing. Serve.
The Klutzy Cook Notes
- Use different salad dressings to make different variations of the salad. Our favourite is to make it a Caesar salad – use Caesar dressing and sprinkle with shaved parmesan.
- Add other salad ingredients for variety also – tomatoes, grated carrot and cucumber all work well.