Crispy Chicken Schnitzel Bowl

Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside (see Tip). In a small bowl, combine the mayonnaise with the sweet chili sauce. Season to taste with salt and pepper, then set aside.

Health Tip: this recipe is high in calories. If you're watching your calorie intake, serve the salad without the rice. You can keep it to use another time.

Use a peeler or cheese slicer to shave the carrot into thin ribbons, then transfer to a bowl. Add the sugar and white wine vinegar, then toss well to combine and set aside, stirring occasionally.

Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.

Halve and pit the avocado, then remove the skin and slice the flesh. Dice the cucumber and the tomato. Transfer the lettuce to a salad bowl and drizzle with the extra virgin olive oil, then toss well to combine.

Heat a drizzle the rest of the olive oil in a frying pan over medium-high heat. When the pan is nice and hot, fry the schnitzel for 5 minutes until golden-brown, turning regularly. Remove from the pan and cut into strips.