Chicken schnitzel salad with cheat’s garlic aioli
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Chicken schnitzel salad with cheat’s garlic aioli
Crispy chicken with fresh, crunchy salad and garlic aioli is a match made in heaven
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
516Kcal
Fat
21gr
Saturates
3gr
Carbs
37gr
Sugars
6gr
Fibre
9gr
Protein
41gr
Salt
1.7gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 1 x 350g pack of 2 breaded chicken fillets
- 1 large garlic clove, unpeeled
- 2 tsp Dijon mustard
- 1½ tbsp white wine or cider vinegar
- 1 shallot, very finely chopped
- 200g frozen peas
- 2 Little Gem lettuces, leaves separated
- 2 tbsp light mayonnaise
- 2 tbsp natural yogurt
Step by step
- Preheat the oven to 220 ̊C, fan 200 ̊C, gas 7. Place the breaded chicken fillets on a baking tray with the garlic clove. Roast in the oven for 20 minutes.
- Meanwhile, mix 1 teaspoon Dijon mustard, the vinegar and shallot together in a large bowl with some salt and pepper. Defrost the peas in boiling water, drain well, then tip into the vinegar shallot mix and stir together. Mix in the Little Gem leaves.
- After 20 minutes, turn the chicken fillets over and remove the garlic clove. Return the chicken to the oven for a further 5-10 minutes or until crisp. Squeeze the softened garlic clove out of its skin into a bowl. Mash with a fork, then stir in the mayonnaise, yogurt and remaining mustard. Season to taste, adding a splash of vinegar if you like acidity.
- Divide the salad between 2 plates. Top each with chicken and serve with the mustardy aioli.
