1. Preheat oven to 210°C/190°C fan forced. Place chicken on an oven tray and bake, turning halfway through cooking, for 18 minutes or until golden brown and cooked.
  2. Remove from oven and rest for 5 minutes.
  3. Meanwhile, whisk yoghurt, lemon juice, dill and garlic in a large bowl.
  4. Place lettuce leaves in serving bowls. Cut chicken into 1cm-thick slices.
  5. Fill lettuce leaves with kale slaw mix, cheese and gherkins, top with sliced chicken and drizzle with yoghurt dressing.
  6. Serve chicken schnitzel cups with lemon wedges.

Great meal ideas