2. Tear apart lettuce leaves and rinse. Slice cucumber and wedge tomatoes. Toss together. Whisk 1 tbsp vinegar, 1 1/2 tbsp olive oil, salt and pepper in a bowl. Set aside.
3. Spread coconut on a plate. Coat chicken with 1 tsp turmeric, 1 tbsp oil, salt and pepper. Press into coconut to coat.
4. Heat a large frypan over medium-high heat with 1 tbsp oil. Cook chicken for 4-5 minutes each side until golden and cooked through.
5. Divide wedges, salad and chicken among plates. Serve with mango chutney for dipping.
Use coconut oil to cook the chicken for a boosted flavour.
Stretch out the sauce with natural yoghurt if desired.
Gem lettuces, 3 pack
Lebanese cucumber, 1
Desiccated coconut, 1 packet (80g)
Chicken schnitzels, 600g
Mango chutney, 2 tubs (2 x 50g)
FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, ground turmeric, red wine vinegar