10 min cooking time

10 min preparation time

Serves 4


4 chicken breast fillets
50 ml Clover Mooi River Salted Choice Butter, melted
salt and freshly ground black pepper to taste
6 small brown mushrooms
200 g mixed lettuce leaves or herb leaves of choice
100 g Clover Feta Plain, crumbed
1 red onion, sliced
1 red pepper, seeded and sliced
1 large red apple, thinly sliced
50 g toasted cashew nuts (optional)

80 ml lime juice
45 ml sugar

To Serve
Clover Sour Cream



  1. Lightly brush the chicken breasts with some of the melted butter and season to taste. Grill the chicken in a preheated griddle pan over moderate heat for 5 – 7 minutes on both sides or until cooked. Remove from heat and allow to cool.


  1. Mix the lime juice and sugar together until sugar has dissolved. Set aside until needed.


  1. Place the mushrooms in the griddle pan and grill with the remaining butter for 3 – 5 minutes or until tender. Season to taste and set aside. Toss the lettuce or herb leaves with the feta, onion, peppers, apple slices and nuts in a large mixing bowl. Cut chicken into bite-size pieces and add with the mushroom to the salad. Toss lightly to combine. Divide the salad between 4 individual plates. Drizzle the lime juice over and serve with a dollop of sour cream.