Chicken schnitzel with sweet and sour papaya salad

Ingredients:

• 4 PnP chicken schnitzels 
• 1 papaya, melon-balled 
• 1 bunch spring onions, chopped
• 1 punnet (350g) PnP tomato medley, halved
• ½ cucumber, peeled and cut into chunks
• ½ punnet (70g) PnP coconut chunks, shaved or grated
• Handful each fresh mint and coriander
• 200g fine rice noodles, cooked and cooled

Dressing:

• ¼ cup (60ml) sweet chilli sauce
• 1 tsp (5ml) sesame oil 
• Juice (60ml) and grated peel of 2 limes or 1 lemon + plus wedges for serving 
• 3 Tbsp (45ml) light soy sauce
• 1 Tbsp (15ml) finely diced ginger
• 1 chilli, thinly sliced (optional)
• 2-3 Tbsp (30-45ml) vegetable or avocado oil

Method:

1. Bake schnitzels in the oven according to packet instructions.
2. Toss remaining ingredients (except noodles) together.
3. Divide salad and noodles between 4 serving bowls. 
4. Whisk dressing ingredients together.
5. Pour half the dressing over the salad and divide the rest between 4 dipping bowls. 
6. Slice schnitzels into strips and scatter on top of salad. 
7. Serve strips and salad with dipping bowls on the side.