Ingredients
Units
Scale
- 200 g corn chips
- 1 cup grated parmesan cheese (shredded mozzarella/parmesan/cheddar also works)
- 500 g cooked chicken schnitzel
- 1/2 head iceberg lettuce, finely chopped
- 200 g cherry tomatoes, diced
- 1 avocado, cubed
- 1/4 cup pickled onion
- 3 tbsp Caesar salad dressing
Instructions
- Preheat oven (or air-fryer) to 190C (375F) fan forced.
- Place corn chips on a lined baking tray and sprinkle with cheese. Place in oven for 5 minutes or until cheese is melted and slightly browned, remove from oven.
- Arrange the remaining ingredients on top of the corn chips and top with a drizzle of caesar dressing to serve.
Notes
Store-bought roast chicken or schnitzel works fine here but if you want to make schnitzel from scratch, follow the steps below:
Get 2 bowls and 1 plate. Place ½ cup flour in the 1st bowl, whisk 2 eggs in a 2nd bowl and place 1 cup of panko crumb onto the plate and season with salt.
Coat each chicken piece in flour, then dip until covered in egg (letting excess egg drip off) and then coat the outside of the chicken with panko crumbs until it’s well coated.
Place the crumbed chicken on a foil-lined baking and cook for 20-25 mins, flipping halfway. If using an air fryer, cook for 17 mins on 180C (no need to flip).
- Prep Time: 5
- Cook Time: 5