Hoenderslaai met Sitrus, Kruie & Chenin Blanc 2025

Serves: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes

Ingredients for the Chicken:

  • 2 large chicken breasts (boneless, skinless)
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • Zest of 1 lemon

Ingredients for the Salad:

  • 120g mixed leafy greens (e.g. rocket, baby spinach, butter lettuce)
  • 1 orange, peeled and sliced into rounds or segments
  • 1 grapefruit, peeled and segmented (optional for extra tang)
  • 1 avocado, sliced
  • ½ red onion, thinly sliced
  • ¼ cup fresh mint leaves
  • ¼ cup fresh coriander leaves (or parsley if preferred)
  • ¼ cup toasted almonds or cashew nuts (optional for crunch)

Ingredients for the Citrus Dressing:

  • Juice of 1 orange
  • Juice of ½ lemon
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and pepper to taste

Step 1: Cook the Chicken

  1. Rub chicken breasts with olive oil, salt, pepper, paprika, and lemon zest.
  2. Heat a grill pan or skillet over medium-high heat.
  3. Cook the chicken for 6–8 minutes per side, or until golden brown and fully cooked through.
  4. Let rest for 5 minutes, then slice thinly.

Step 2: Prepare the Dressing

  1. In a small bowl or jar, whisk together orange juice, lemon juice, olive oil, Dijon mustard, and honey.
  2. Season with salt and pepper to taste. Adjust acidity or sweetness if needed.

Step 3: Assemble the Salad

  1. In a large salad bowl, toss together the leafy greens, citrus segments, avocado slices, red onion, mint, and coriander.
  2. Arrange the sliced chicken on top.
  3. Drizzle with the citrus dressing.
  4. Sprinkle toasted nuts over the salad for added texture (optional).