Salad of Chicken & Mango – Ina Paarman

Ina Paarmans Salad of Chicken & MangoSalad of Chicken & Mango – Ina Paarman

With the most delicious of mangoes in season right now, serve this delicious tropical salad for lunch or dinner with a selection of cheeses and fresh bread.  A glass

[or two] of the Perdeberg Sparkling Chenin Blanc 2015 would not go amiss.

Salad of Chicken & Mango

Serves 4

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
50g pecan halves
½ tsp Ina Paarman’s Braai & Grill Seasoning
¼ tsp 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 and fresh bread.

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 Tip
Spicy Pecan Nuts make delicious cocktail nibbles. A combination of nuts and pumpkin seeds also work well. Butter is traditional and gives a wonderful flavour, whereas olive oil is healthier – your choice!

Michael’s wine recommendation – CLICK HERE

Perdeberg Sparkling Chenin Blanc

Ina Paarman Website photoIna Paarman

Inspired by her grandmother’s cooking, Ina decided to study as a home economics teacher. She worked in London and traveled extensively, soaking up everything she could about the cuisines of other cultures. This she combined with our uniquely South African style and, after a successful teaching and lecturing career, started Ina’s Kitchen, a cookery school, in a converted garage at her home in Constantia.

She became food editor for Femina magazine, wrote a regular column for Die Burger, hosted many TV cookery programmes and published the first of her cookbooks, Cook with Ina Paarman.

Paarman Foods, the manufacturing arm of the business, was born when Ina’s son, Graham, joined the business. Soon the fledgling business managed to secure a foothold in the major supermarkets and in the catering industry. From what was a rather obscure home based industry, Paarman Foods, nurtured and managed by Ina and her son Graham, is today a significant food business servicing a wide spread of markets, local and overseas, with a diverse product offering.

Click here for Ina’s Website and do subscribe to her monthly newsletter.

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February 25th, 2016|Categories: Recipes|Tags: , , |