By Lea Brink
A fresh and healthy salad for Spring.
You will need:
500g chicken breasts, cut into strips
250g finely chopped pecan nuts
150g rocket leaves
80g young spinach leaves
2 mangoes, diced
½ cup olive oil
½ cup coriander leaves
¼ cup honey
2 teaspoons full-grain mustard
2 tablespoons luke-warm water
1 tablespoon lemon juice
½ chopped cucumber
1 chopped avocado pear
¼ chopped red onion
Fry the chicken strips in a bit of olive oil until done. Set aside to cool.
Place the coriander leaves, half of the mango pieces and the olive oil in a food processor, blend well. Add a pinch of salt and work through until the mango sauce has a smooth appearance.
Place the honey, full-grain mustard, lemon juice and luke-warm water in a flat glass bowl and mix well.
Add the finely chopped pecan nuts to a separate bowl.
Dip the chicken strips in the honey mixture and then in the finely chopped pecan nuts.
Arrange the spinach leaves, rocket leaves, avocado pear, cucumber, red onion, strips of pecan nut chicken and mango on a salad dish or in a bowl.
Cover generously with the mango salad sauce. Serve with a glass of Rosé Spring wine