Lovely summer style salad with mango and fresh mint, tossed in a sweet chilli mayonnaise dressing and served with chicken schnitzels sprinkled with golden sesame seeds.
Serves 4 - 30 mins
- 2 pack baby cos lettuce
- 1 packet mint
- 2 carrots
- 1 Lebanese cucumber
- 1 red capsicum
- 1/4 bunch spring onions
- 1 mango
- 35g sesame seeds
- 600g chicken schnitzels
- 1 packet crispy noodles
- 1 lime
From your pantry:
oil, salt, pepper, mayonnaise, sweet chilli sauce, soy sauce
Make this recipe Vegetarian: Substitute chicken schnitzels for firm tofu.
Combine 1/4 cup mayonnaise with 2 tbsp sweet chilli sauce. Season with salt and pepper and set aside.
Shred lettuce and mint leaves, julienne (or grate) carrots. Slice cucumber, capsicum, spring onions and mango. Set aside in a serving bowl.
Toast sesame seeds in a dry frypan for 2 minutes or until golden, set aside and keep pan over medium-high heat.
Rub chicken schnitzels with oil then add to pan and cook for 3 minutes on each side, or until cooked through. Add 1 tbsp sweet chilli sauce and 1/2 tbsp soy sauce to pan for the last minute of cooking. Set aside on a plate and sprinkle with the sesame seeds.
Toss salad together with dressing, adjust seasoning with salt and pepper if needed. Scatter with crispy noodles.
Cut lime into wedges and serve alongside chicken schnitzels and salad.