I love this warm chicken schnitzel salad, it’s the type of salad that leaves non salad lovers asking for more. It does take a bit longer to prepare than your usual chicken salad but it’s definitely worth the wait.  No one will be leaving the table hungry after this lunch/dinner!

If you need to stretch it a bit further, bulk it out with more pumpkin. Most people would say the chicken is the hero in a salad, but in this one I truly believe the pumpkin is the star.

If you have any unsalted cashews you could throw them in too for some added crunch.

I like mine with a light drizzle of french dressing, but you could experiment and use any dressing you like. My husband uses good old fashioned mayonnaise on his.

Prep: 15 minutes

Cook: 20 minutes

Serves: 4

Ingredients

• 2 large home made chicken schnitzels
• 300 g pumpkin, diced
• 1 capsicum, quartered
• 125 g feta, diced
• lettuce
• oil

Method

1. Heat oven to 200C and line a baking tray with baking paper.
2. Place the pumpkin and capsicum onto the baking tray and drizzle with a small amount of oil. Bake for 20 minutes.
3. Allow to cool slightly, the skin of the capsicum should be easy to remove. Slice the capsicum thinly.
4. Heat some oil in a frying pan over medium high heat and fry the schnitzels for 3 minutes each side or until golden and cooked through. Slice the schnitzel into bite sized pieces.
5. Place some lettuce onto the bottom of your plate, and top with the schnitzel, pumpkin, capsicum and feta.
6. Drizzle over the salad dressing of your choice and serve immediately.