2 Chicken breasts (skin on)
½ Crisp apple
½ Ripe pear
1 Stick of celery
A squeeze of lemon juice
8 Slices of sourdough bread
2 tbsp Good quality mayonnaise (or homemade is even better)
1 tsp Good quality and fresh Garam Masala
Sea salt and pepper
4 as a light lunch or 8 as a pre-dinner with drinks snack
Try a South African Pinot Noir with this dish. Pinot Noir is the king of Burgundy and South Africa is now producing excellent wines in the cooler viticultural areas of the country, such as Elgin and Hermanus. The wines tend to be light in colour with summer fruit flavours and distinct vegetal aromas.
Wine recommendations by Wines of South Africa
- Firstly pre-heat the oven to 200C/375F. Then place the chicken breasts on a baking sheet, drizzle with a little oil and season well. Place in the oven and cook for approximately 15 minutes or until fully cooked throughout.
- Then prepare the salad; de-core the apples and pears, then dice and mix with the lemon juice. The lemon is there to stop the fruit from discolouring, not for flavour, so not too much. Finely slice the celery on a diagonal and mix with the fruit.
- Take the bread and toast, and then cool. Mix the mayonnaise and the spices together. When the chicken is cooked and cooled, slice and set aside (you can remove the skin if you want the dish to be lower in fat).
- Spread a little of the mayonnaise on each slice of bread and top with the chicken and then salad. Finish by drizzling with a little more of the mayonnaise.
- Serve 2 slices each with some green salad for a lunch and cut each slice into two or three for a nibble!