Chicken
A classic crowd pleaser that everyone can tuck into! Crisp cos lettuce, crunchy pear and celery, tossed with juicy paprika chicken and creamy dressing from Roza’s Gourmet.
1. Heat a large frypan over medium-high heat. Rub schnitzels with 1 tbsp oil, 2 tsp paprika, salt and pepper. Cook for 3-4 minutes on each side or until cooked through. Set aside on a chopping board.
2. Rinse and chop cos lettuce. Slice pear and celery. Halve cherry tomatoes.
3. Slice chicken. Stir 1 tbsp water through caesar dressing to loosen. Toss chicken and salad with caesar dressing.
4. Divide salad over plates and dot the salad with alfalfa sprouts. Scatter over pepita seeds.
2. Rinse and chop cos lettuce. Slice pear and celery. Halve cherry tomatoes.
3. Slice chicken. Stir 1 tbsp water through caesar dressing to loosen. Toss chicken and salad with caesar dressing.
4. Divide salad over plates and dot the salad with alfalfa sprouts. Scatter over pepita seeds.
Chicken Schnitzels 600g
Baby Cos Lettuce 2-Pack
Pear 1
Celery 2 Sticks
Cherry Tomatoes 1 Bag (200g)
Caesar Dressing 2 Tubs (2 X 50g)
Alfalfa Sprouts 1/2 Punnet *
Pepita Seeds 1 Packet (40g)
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking), salt, pepper, smoked paprika
Baby Cos Lettuce 2-Pack
Pear 1
Celery 2 Sticks
Cherry Tomatoes 1 Bag (200g)
Caesar Dressing 2 Tubs (2 X 50g)
Alfalfa Sprouts 1/2 Punnet *
Pepita Seeds 1 Packet (40g)
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking), salt, pepper, smoked paprika
