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Chicken schnitzel salad with feta dressing

Chicken schnitzel salad with feta dressing

Heart healthy recipes

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Easy step-by-step recipes for everyone

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Chicken schnitzel salad with feta dressing

Crispy baked schnitzel meets fresh salad and creamy feta dressing for a heart-healthy twist on a traditional favourite.

4 serves

30 m prep

20 m cook

Ingredients

Eggs

2 eggs

Plain flour

1 tablespoon plain flour

Wholemeal breadcrumbs

1½ cups wholemeal breadcrumbs

Pistachio dukkah with thyme

2 tablespoons pistachio dukkah with thyme

Chicken breast schnitzels (uncrumbed)

4 uncrumbed chicken breast schnitzels (500g packet)

Iceberg lettuce

1 small iceberg lettuce, chopped

Cherry tomatoes

250g mixed cherry tomatoes, halved

Avocado

1 avocado, sliced

Feta dressing
Marinated feta

50g marinated feta in oil with garlic and herbs

Greek-style yoghurt (reduced fat)

â…“ cup reduced fat Greek-style yoghurt

Fresh parsley leaves

½ cup (15g) firmly packed fresh parsley leaves

Lemon juice

1 tablespoon lemon juice

Garlic clove

1 small clove garlic, chopped

Method

Preparing schnitzel coating ingredients
1

Lightly beat the eggs in a shallow bowl. Place flour on a small plate. Mix breadcrumbs with 1 tablespoon of the dukkah on a large plate.

Coating chicken schnitzels
2

One at a time, dust chicken steaks with flour, dip into egg, then coat in breadcrumbs, pressing on lightly. Line a large baking tray with baking paper and spray with olive oil. Place chicken on prepared tray. Spray the chicken with olive oil.

Baking chicken schnitzels until golden
3

Bake in a 200°C preheated oven for about 20 minutes, turning halfway through, until golden brown and cooked through.

Blending feta dressing
4

Meanwhile, to make dressing, drain feta, reserving 2 tablespoons of the oil. Place feta and reserved oil in a blender or small food processor with remaining ingredients and 1 tablespoon water. Season with pepper. Blend until smooth. Transfer to a bowl.

Serving chicken schnitzel salad
5

Divide lettuce, tomatoes and avocado among four serving plates or bowls. Top with sliced chicken schnitzel. Spoon over dressing. Sprinkle with remaining dukkah.

Tips

  • Chicken can be crumbed one day ahead. Place on a tray and keep covered in the fridge until ready to cook.
  • Uncrumbed chicken breast schnitzels are available from supermarkets. They can be replaced with a 250g chicken breast, cut in half through the side to give 2 thin steaks and gently pounded to an even thickness.
  • To make wholemeal breadcrumbs, process slightly stale wholemeal bread in a food processor to from fine crumbs.
  • Dukkah is available from the herb and spice aisle in supermarkets. Any flavour can be used.
  • Looking for a smaller serve? View the 2-serve version of this recipe.

A variety of colorful and healthy dishes are arranged around a central red circle that reads '4 weeks of Heart-healthy Dinner Plans' with a red fork and knife on either side. The dishes include vegetable curry, a mixed vegetable stir-fry, roasted vegetables, two types of pizza with various toppings, and a dish with tortilla chips. There are also lemon wedges and garlic cloves scattered around the table.

Heart-healthy Dinner Plans

Over four weeks, we’ll provide you with free, delicious, easy-to-follow recipes and tips to help you enjoy a heart-healthy eating pattern.

Last updated14 January 2026