INGREDIENTS
4 chicken breast fillets
50 ml Clover Mooi River Butter, melted
salt and freshly ground black pepper to taste
6 small brown mushrooms
200 g mixed lettuce leaves or herb leaves of choice
100 g Clover Feta Plain, crumbed
1 red onion, sliced
1 red pepper, seeded and sliced
1 large red apple, thinly sliced
50 g toasted cashew nuts (optional)
Dressing
80 ml lime juice
45 ml sugar
To serve
Clover Sour Cream
Method
For dressing:
Mix the lime juice and sugar together until sugar has dissolved.
Set aside until needed.
Lightly brush the chicken breasts with some of the melted butter and season to taste.
Grill the chicken in a preheated griddle pan over moderate heat for 5 – 7 minutes on both sides or until cooked.
Remove from heat and allow to cool.
For salad:
Place the mushrooms in the griddle pan and grill with the remaining butter for 3 – 5 minutes or until tender.
Season to taste and set aside.
Toss the lettuce or herb leaves with the feta, onion, peppers, apple slices and nuts in a large mixing bowl.
Cut chicken into bite-size pieces and add with the mushroom to the salad.
Toss lightly to combine.
Divide the salad between 4 individual plates.
Drizzle the lime juice over and serve with a dollop of sour cream.
Optional: Enjoy a beverage with your salad. Try Clover’s range of delicious beverages – Tropika, Danao, Clover Krush, Clover Life Nectar, Capri-Sun, Aquartz Mineral Water, Manhattan Ice Tea, Super M Flavoured Milk or Quali Juice.
CLOVER INGREDIENTS USED IN THIS RECIPE
