Chicken Schnitzel with Corn and Avo Salad

Serves 4, Prep and Cook 20 mins

4 crumbed chicken breast

schnitzels

1 baby cos lettuce, trimmed 310g can corn kernels,

drained, rinsed

250g punnet cherry tomatoes,

halved

1 green capsicum,

finely chopped

1 large avocado, chopped ½ red onion, thinly sliced

¹∕³ cup chipotle aioli

¼ cup lime juice

1 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add chicken. Cook for about 5 minutes on each side, or until golden brown and cooked through. Drain on absorbent kitchen paper.

2 Meanwhile, coarsely shred lettuce. Place in a large bowl. Add corn kernels, cherry tomatoes, capsicum, avocado and onion. Toss to combine.

3 Whisk aioli with lime juice in a jug. Add to salad and toss well.

4 Thickly slice chicken. Serve with salad.