Chicken schnitzel and avocado salad

Chicken schnitzel and avocado salad

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This marvellous meal is made with only six ingredients.

The ingredient of Chicken schnitzel and avocado salad

  1. 1 bunch asparagus, cut into thirds
  2. Vegetable oil, for shallow frying (see note)
  3. 500g crumbed chicken schnitzel
  4. 120g baby rocket
  5. 1 large avocado, chopped
  6. 1/4 cup shaved parmesan
  7. 1/3 cup ranch dressing

The instruction how to make Chicken schnitzel and avocado salad

  1. Place asparagus in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until bright green and tender. Rinse under cold water. Drain.
  2. Meanwhile, pour enough oil into a large frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook chicken, in batches, for 3 minutes each side or until cooked through. Transfer to a plate lined with paper towel to drain. Slice.
  3. Place rocket in a large bowl. Add asparagus, avocado, parmesan, schnitzel and dressing. Toss to combine. Season and serve.

Nutritions of Chicken schnitzel and avocado salad

fatContent: 711.503 calories
saturatedFatContent: 58.2 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 29.7 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 17.6 grams protein
sodiumContent: 70 milligrams cholesterol

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