POLOKWANE – After a hefty Christmas Feast, most people will be having leftovers today but if you’re looking to make something light and fresh, why not try this recipe?
What’s for Dinner says this light and summery salad combines papaya and smoked chicken and is perfect to serve as an alfresco meal.
Ingredients
150g assorted lettuce leaves
3 smoked chicken breasts, sliced
65g almonds, lightly roasted
1 papaya, peeled and sliced
2 grapefruits, segmented
4 oranges, segmented
8 spring onions, chopped
cucumber, sliced
65ml KNORR Light Yoghurt and Herb Salad Dressing
Method
Arrange salad leaves on a large platter
Evenly distribute the papaya, smoked chicken, citrus segments and cucumber over the lettuce
Scatter the toasted almonds and spring onions on top then drizzle with KNORR Light Yoghurt and Herb Salad Dressing
Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard
