By Ina Paarman
Serve this delicious tropical salad for lunch or dinner with a selection of cheeses, fresh bread and a glass of fruity, well-chilled white wine.
You will need:
1 butter lettuce, washed
4 smoked chicken breasts, sliced against the
grain on the diagonal
2 large just ripe mangoes, peeled and sliced
Ina Paarman’s Lemon & Black Pepper Seasoning
Ina Paarman’s Honey Mustard Dressing
Spicy pecan nuts
2 t (10 ml) olive oil or butter
½ cup pecan halves (± 50 g)
½ t (2,5 ml) Ina Paarman’s Braai & Grill Seasoning
¼ t (1 ml) cayenne pepper
Method
Line 4 individual plates with lettuce and arrange
chicken and mango on leaves. Sprinkle lightly
with Lemon Pepper Seasoning. Drizzle with
Dressing and top with toasted spicy nuts (see
recipe below). Serve with a selection of cheeses,
fresh bread and a glass of fruity well chilled
white wine.
Spicy pecan nuts
Heat a heavy pan over high heat. Add the oil
and tilt the pan to spread evenly. Add the nuts
and shake the pan until the nuts begin to toast.
Add Seasoning and cayenne. Quickly remove
from heat and shake the pan to coat the nuts.
The nuts are best used immediately while hot,
but can be pre-prepared if catering for a crowd.
Ina's Tips
A supermarket rotisserie chicken , boned and skinned works very well for this recipe.
Spicy Pecan Nuts make delicious cocktail nibbles. A combination of nuts and pumpkin seeds also work