Ingredients
Method
  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.

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