Coconut-crusted chicken schnitzel salad

This salad is the perfect combination of crunch and uber flavour.

1 hour

Serves 4


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  • Salt and milled pepper
  • 4 (about 500g) chicken fillets
  • ½ cup (40g) desiccated coconut
  • ½ cup (25g) panko breadcrumbs or regular breadcrumbs
  • 2 Tbsp (30ml) sesame seeds
  • ¼ cup (60ml) flour (optional)
  • 1 egg, whisked


  • 2 packets (120g each) PnP baby leaf salad
  • 1 cup (75g) shredded red cabbage
  • 1 packet (4) spring onions, sliced
  • 1 packet (200g) PnP Tasty Stem broccoli 
  • 1 packet (100g) bean sprouts


  • 1 Tbsp (15ml) olive or canola oil blend
  • Juice (80ml) and grated peel of 1 orange
  • 2 Tbsp (30ml) low sodium soy sauce
  • Salt and milled pepper


  1. Preheat oven to 200°C.
  2. Season chicken, cover in clingfilm and flatten with a rolling pin.
  3. Combine coconut, breadcrumbs and sesame seeds.
  4. Dip fillets in flour (if using), then in egg and finally in crumb mixture.
  5. Place on a baking tray lined with baking paper.
  6. Bake for 20 minutes.
  7. Turn oven grill on high and grill chicken for a further 5 minutes until cooked through and crumbs are golden. Cool and slice.
  8. Toss salad ingredients together and arrange on 4 serving plates. 
  9. Top with schnitzel.
  10. Combine dressing ingredients and serve on the side.


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