Chicken Schnitzel Salad with Roast Vegetables

What may sound like an odd pairing at first turns out to be one of the most delicious Salads you can make. Typically, a Chicken Schnitzel (pounded out Chicken that is crumbed and fried) is served with Potatoes, and not a sight of greenery on the plate. However, in this Chicken Schnitzel Salad with Roast Vegetables the pairing of crispy Chicken Schnitzel with Roast Vegetables and Spinach just works so well! The Salad comes together with a Honey Mustard Vinaigrette which offers a delightful sweet and sour flavor that makes this the perfect hearty Salad

How to make Chicken Schnitzel Salad with Roast Vegetables

There’s three main components to this dish, each requiring a little bit of attention and time. The first is the hero of the dish, the beautiful Chicken Schnitzel. Secondly, Roasting those beautiful Vegetables so they’re perfectly caramelized. Finally, the Honey Mustard Dressing / Vinaigrette to tie the whole dish together. Thankfully each of these three components is very easy to do at home

The first step is to get the Veggies roasting away in the oven

Roast Vegetables take about 30 – 40 minutes to get them perfect. So, what I like to do when making this dish is start by preparing the Vegetables and whacking them in the oven. That way you’ve got ample time to make the Schnitzel

This is a hearty Salad, so we use classic Vegetables that you’d expect to see on the plate for a roast Dinner. Potatoes, Onions, Carrots, and even Brussel Sprouts make their way into the Vegetable mix for this dish. You can choose whichever vegetables you like, just ensure they’re the type of Veggie that’s going to lend itself well to roasting (which is most!)

Cut the Vegetables into relatively evenly sized pieces so they cook at the same time. I recommend cutting the Potatoes smaller and the Onions and Carrots a little larger. Slice the Brussel Sprouts in half and you’re good to go. Scatter them on a sheet pan then drizzle well with Olive Oil and Salt. Roast for 30 – 40 minutes in the oven at 375F until tender and caramelized

While the Vegetables are roasting you can prepare your Chicken Schnitzel

The shortcut approach for this recipe is to buy ready made Schnitzels and just pan fry them. However, if you want to make your own from scratch its really easy. Butterfly a Chicken Breast and then pound it out using a blunt object (I like the back of a Saucepan) with the Chicken covered in cling film until it’s thin. Then, coat it with a classic breading mixture (Flour, then Egg, then Breadcrumbs) so that it’s thoroughly and evenly coated in Breadcrumbs

I recommend using regular Breadcrumbs when making Chicken Schnitzels instead of Panko. They will have a more even coverage on the Chicken and prevent any gaps, meaning a more even coating and cook

Once your Chicken is ready, it’s time to shallow fry them in Oil. Use a large frying pan so the Chicken will fit and fill it with enough Frying Oil that’ll partially submerge the Chicken once it’s added. Heat the Oil over a medium heat until it’s hot and then pan fry for a few minutes on each side until golden brown

Check the internal temperature of the Chicken to ensure it’s at 160F before you pull it from the pan. It’s best to have the heat medium, so your Chicken will be cooked before the crust starts to burn

The final step in making this wonderful Chicken Schnitzel Salad is the Honey Mustard Dressing

With your Chicken rested and the Vegetables nearing doneness in the Oven, the final step is the dressing. It’s a really easy dressing to make and really ties the whole dish together. Combine Honey, Dijon Mustard, Olive Oil, Lemon Juice, and Salt in a bowl and whisk well

Taste the Dressing and adjust if necessary. You want it slightly sweet but not overpowering enough so that you can still taste the other ingredients. When the dressing is done set it aside as it’s time to start assembling our Chicken Schnitzel Salad

Assembling the Salad

Once the Vegetables are done place them into a Salad Bowl along with the Salad. Pour over the dressing and mix everything through. The heat of the Vegetables will begin to slightly wilt the Spinach and heat up the dressing. This is a dish that’s served warm, so make sure you mix everything while the Vegetables are hot

Plate the Salad onto individual serving bowls. The final step is to cut the Chicken Schnitzel into strips or bite-sized chunks and place them on top of the Salad. Add a little bit more Salt to the dish and it’s ready to be enjoyed!

Chicken Schnitzel Salad with Roast Vegetables Recipe

Ingredients

• 2 Chicken Breasts
• ½ cup All Purpose Flour
• 2 Eggs
• 1 cup of Breadcrumbs
• 2 cups of Frying Oil (eg: Vegetable / Canola Oil)
• 4 cups of Spinach Leaves
• 2 Potatoes, peeled and cut into cubes
• 2 Carrots, peeled and cut into chunks
• 2 cups of Brussel Sprouts, cut in half
• 2 Onions, peeled and quartered
• 2 tbsp. Olive Oil
• Salt and Pepper
  
  

Honey Mustard Dressing

• 4 tbsp. Olive Oil
• Juice of 1 Lemon
• 1 tbsp. Honey
• 1 heaped tsp. Dijon Mustard
• ½ tsp. Salt
  
  

Instructions

1. Prepare the Vegetables then place them on a large sheet pan and drizzle with Olive Oil and season well with Salt. Roast in the Oven for 35 – 45 minutes until they are cooked and caramelized (turning halfway through)
2. While the Vegetables are roasting, lay the Chicken out on a sturdy flat surface and cover with cling film. Using a blunt object (like a heavy bottomed saucepan), pound out the Chicken until relatively thin with an even thickness all over
3. Fill three bowls, the first with AP Flour and seasoned with Salt and Pepper, the second with the Eggs which are thoroughly whisked, and the third with Breadcrumbs
4. Coat the Chicken with Flour, then Egg, then finally Breadcrumbs. Ensure an even coating for each step
5. Add the Frying Oil to a large frying pan over medium heat. Once hot, carefully place one of the breaded Chickens in the pan, laying it away from you to avoid any hot Oil splashing on you
6. Fry for 4 – 5 minutes until golden-brown, then flip and repeat to fry the other side. Once the internal temperature of the Chicken hits 160F remove and set aside to rest. Repeat for remaining Chicken
   
   

Preparing the Honey Mustard Dressing and assembly of Salad

7. Combine the Olive Oil, Lemon Juice, Honey, Dijon Mustard, and Salt in a small bowl and whisk well
8. Place the cooked Vegetables into a large Salad Bowl along with the Spinach and Dressing. Mix well to coat, allowing the heat of the Vegetables to slightly wilt the Spinach
9. Serve into individual serving bowls. Cut the Chicken Schnitzels into strips or bite-sized chunks and place on top of the Salad. Finish with a pinch of Salt and serve
   
   

Recipe Notes

• If you prefer to save some time you can use store bought Chicken Schnitzels
• You can use lots of different Vegetables in this dish, whatever you like roasting. Parsnips, Squash, and Celeriac are great options
  
  

This delicious Chicken Schnitzel Salad with Roast Vegetables offers and fun and interesting twist on a boring Salad. The contrast in flavors and textures makes it an enjoyable dish to eat, and its versatility of ingredients means you can cook it year round

For more fun Salads with a little bit of a twist, check out these tasty recipes:

• Poached Shrimp Salad with Sundried Tomatoes
• Chicken Caesar Salad Sandwich
• Garlic Scape Salad Dressing
• Tomato and Lentil Salad with Goats Cheese
  
  

Happy Cooking!