CURRIED CHICKEN SALAD

Finger-lickin’ good

When you light a fire for brunch, it’s a good idea to braai the chicken too for this salad later in the day. Season it with salt, pepper and a little olive oil. Then you not only get that a delicious braai flavour, but the chicken has time to cool down.

Ingredients

(serves 6 as a light meal)

1 tablespoon olive oil

1 white onion, finely chopped 2 cloves garlic, chopped

1 piece (2 cm) fresh ginger, grated

2 tablespoons mild curry powder

3 tablespoons chutney 6 chicken breast fillets, already cooked and cooled

1 full cup creamy mayonnaise 2 sweet apples (we used Pink Lady)

½ cup roasted nuts, chopped 1 pack (180 g) mixed salad leaves (we used Four leaf salad)

Here’s how

1 Heat the oil and fry the onion until soft and glossy. Add the garlic and ginger and fry for another minute. Mix in the curry powder and chutney and remove the pan from the heat.

2 Shred the cooked chicken and mix it and the mayonnaise into the curry mixture. Making the salad at home? Add a sprinkling of chopped flat-leaf parsley from your herb garden.

3 Thinly slice the apple, then arrange the slices and salad leaves on a platter. Top with the chicken and sprinkle with the nuts. Tip Or do this on individual plates to make serving easier.

Drive & Camp says Buy a pillowpack of lettuce with carrot and beetroot. The packaging is sturdy enough to travel and you won’t need to wash the leaves. You can also use plain butter lettuce or even baby spinach if you prefer. Or use the delicious curried chicken in jaffles if you don’t have lettuce.