Smoked chicken salad with mango, cheese and caramel nuts

Caramel Nuts

a little olive oil (± 30 ml)

100 g pecan, cashew or macadamia nuts

60 ml (¼ cup) castor sugar

salt and ground black pepper to taste 

Prepare caramel nuts as follows:

1.        Cover the bottom of a non-stick pan with olive oil and    heat. 

2.        Sprinkle nuts to cover base (thus a single layer of nuts) Stir-fry continuously until nuts are warmed through.

3.        Sprinkle with castor sugar and stir-fry until the sugar has melted and begin to caramelise. Turn nuts over onto work surface, sheet of aluminium foil or baking paper.

4.        Grind salt and black pepper over. Leave to cool and break into pieces. 

SALAD

mixed, fresh salad leaves

dill sprigs 

PER SERVING

½ fresh mango, peeled

1 smoked chicken breast fillet, cut into strips or thin pieces

3 – 4 slices white cheese (parmesan, pecorino, mozzarella, etc)

1.        Tear salad leaves and pack a basis on a large platter if large salad is made or arrange each serving on individual plates.

2.        Cut the “cheeks” of the mango with a sharp, not serrated knife on either side of the pit and cut into slices.

3.        Make a “stack” of the chicken strips and mango slices. Sprinkle with caramel nuts.

4. Garnish with dill sprigs. 

Variation:

Lightly fry strips of halomi cheese or mozzarella cheese and pack onto salad.