{"id":7362,"date":"2025-06-19T09:37:53","date_gmt":"2025-06-18T23:37:53","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=7362"},"modified":"2025-06-19T09:41:35","modified_gmt":"2025-06-18T23:41:35","slug":"chicken-schnitzel-salad","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/dinner\/salad-dinner\/chicken-schnitzel-salad\/","title":{"rendered":"Chicken Schnitzel Salad with Roast Vegetables"},"content":{"rendered":"\n

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

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How to make Chicken Schnitzel Salad with Roast Vegetables<\/h2>\n\n\n\n

There\u2019s 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\u2019re 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

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\"Homemade
There are three steps to making this amazing Chicken Schnitzel Salad. Each of them is easy, making this a great dish to cook for the family<\/figcaption><\/figure>\n<\/div>\n\n\n

The first step is to get the Veggies roasting away in the oven<\/h2>\n\n\n\n

Roast Vegetables take about 30 \u2013 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\u2019ve got ample time to make the Schnitzel

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This is a hearty Salad, so we use classic Vegetables that you\u2019d 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\u2019re the type of Veggie that\u2019s going to lend itself well to roasting (which is most!)

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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\u2019re good to go. Scatter them on a sheet pan then drizzle well with Olive Oil and Salt. Roast for 30 \u2013 40 minutes in the oven at 375F until tender and caramelized

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While the Vegetables are roasting you can prepare your Chicken Schnitzel<\/h2>\n\n\n\n

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\u2019s thin. Then, coat it with a classic breading mixture (Flour, then Egg, then Breadcrumbs) so that it\u2019s thoroughly and evenly coated in Breadcrumbs

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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

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\"Crispy
The star of the show is this beautiful Chicken Schnitzel. Crumbed and pan-fried to golden crispy perfection!<\/figcaption><\/figure>\n<\/div>\n\n\n

Once your Chicken is ready, it\u2019s 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\u2019ll partially submerge the Chicken once it\u2019s added. Heat the Oil over a medium heat until it\u2019s hot and then pan fry for a few minutes on each side until golden brown

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Check the internal temperature of the Chicken to ensure it\u2019s at 160F before you pull it from the pan. It\u2019s best to have the heat medium, so your Chicken will be cooked before the crust starts to burn

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The final step in making this wonderful Chicken Schnitzel Salad is the Honey Mustard Dressing<\/h2>\n\n\n\n

With your Chicken rested and the Vegetables nearing doneness in the Oven, the final step is the dressing. It\u2019s 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

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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\u2019s time to start assembling our Chicken Schnitzel Salad

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\"Vegetarian
This beautiful Salad can also be enjoyed excluding the Chicken, making for a beautiful Vegetarian Dinner<\/figcaption><\/figure>\n<\/div>\n\n\n

Assembling the Salad<\/h2>\n\n\n\n

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\u2019s served warm, so make sure you mix everything while the Vegetables are hot

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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\u2019s ready to be enjoyed!

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