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Ingredients
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4 gluten-free chicken schnitzel (see notes)
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2 Lebanese cucumbers, seeded, julienned
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1 large green capsicum, thinly sliced
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227g can sliced water chestnuts, rinsed, drained, halved
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3 green onions, thinly sliced
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1 cup bean sprouts, trimmed
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80g snow pea sprouts, trimmed, halved
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1/3 cup small fresh mint leaves
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2 tablespoons shredded fresh Thai basil leaves
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2 tablespoons gluten-free soy sauce
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1/4 cup olive oil
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3 cups steamed white rice, to serve
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Whole-egg mayonnaise & gluten-free soy sauce, to serve
Method
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1Heat 2 tablespoons oil in a large frying pan over medium heat. Cook schnitzels, turning, for 3-4 minutes each side or until golden and cooked through. Cut schnitzels into thick strips.
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2Meanwhile, place cucumber, capsicum, chestnuts, onion, sprouts, mint, basil, sauce and remaining oil in a medium bowl. Toss gently to combine.
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3Divide salad and rice among serving plates. Arrange schnitzel over salad and serve with mayonnaise and extra soy sauce.
Source: taste.com.au
