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As winter takes one final bow, trying to settle neatly into our memories as cold and forgotten, we welcome the bright days of warm weather, where the grass is literally greener. It’s time to pack away those bulky jackets and replace beanies with sun hats because the season of happiness is upon us. At Clover, what better way to celebrate than with a zesty chicken salad that is as fresh and crisp as air and as luscious as the lawn. Filled with wholesome veggies and a zesty dressing, it’s sure to become a staple in your diet as we try to shake off the last of the winter weight.

The recipe is available in the Clover Economical Family Fare cookbook, which is filled with great, wholesome and truly South African recipes that will provide you with an omni-sensorial experience. The recipe book has in part been subsidized by Clover because we believe that good food and great memories shouldn’t be limited by price. Also, by purchasing the cookbook, you will be actively helping ladies around South Africa achieve their business dreams through the Clover Mama Afrika project. The project aims at identifying women who are already agents of change in their communities and helps train them to become self-sustaining women with skills which then they can use to derive income from, in order to support orphaned and abused children and the elderly and infirm.


Some CLOVER Mooi River butter for cooking

1  onion, chopped

5 ml  finely chopped garlic

8  deboned chicken breasts, diced

2 ml  salt

Pinch cayenne pepper

180 ml  sweet & sour sauce

10 ml  soy sauce

50 ml  finely chopped fresh parsley


3  avocados, peeled, stoned and cubed

20 ml  lemon juice

Pinch ground black pepper

1 x 410 g  tin of corn kernels, drained

½  head of lettuce, finely shredded 1.


Heat some butter in a heavy-bottomed saucepan and sauté the onion and garlic until the onion becomes translucent. Remove from the pan and set aside.

Melt some more butter and fry the chicken in sessions until cooked. Return the onion mixture and fried chicken cubes to the frying pan. Turn down the heat and season to taste with salt and a pinch of cayenne pepper.

Stir some sweet & sour sauce, soy sauce and the parsley into the chicken mixture.

Cover the saucepan and simmer the chicken over low heat for 5 minutes until cooked. Remove from the heat.

Vegetables: Sprinkle lemon juice over the avocados to avoid turning brown. Sprinkle a little pepper over the avocados. Add the corn kernels to the avocados and mix.

Arrange the lettuce on a serving platter and spoon the avocados and corn kernels on top of the lettuce. Finish off with the chicken mixture and serve immediately.

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