Duke Chenin Blanc - Chicken, Kale and Sweet Potato, best chicken salad recipe

Chicken, kale and sweet potato salad with tamarind chutney dressing

Chenin Blanc

Serves 4

Chef Mariza de Jager

Tamarind Chutney Dressing

  • 1 Tbsp oil
  • 1 clove garlic
  • ½ onion – finely chopped
  • 2 Tbsp tamarind paste
  • ½ cup sugar
  • 1 lemon, sliced in half
  • juice of 1 lemon
  • 2 Tbsp mustard
  • 2 Tbsp honey
  • ⅓ cup parmesan cheese
  • 2 Tbsp parsley


  1. Fry garlic and onion until translucent.
  2. Add tamarind and sugar and stir until dissolved.
  3. Add lemon juice and allow to simmer until thickened.
  4. Blend chutney and the rest of the ingredients together to make a dressing. If to thick add a drizzle of water. Pour over salad, just before serving.


  • 4 chicken fillets
  • seasoning
  • olive oil + extra for sweet potato
  • 1 Tbsp butter
  • 2 small sweet potatoes
  • 2 tsp smoked paprika
  • salt and pepper
  • kale – shredded
  • 1 avocado


  1. Season chicken fillets and fry in hot pan on both sides with a drizzle of olive oil and butter.
  2. Place in pre-heated oven for 15-20 min to cook.
  3. Once cooked allow to rest – when cool cut in slices.
  4. Cut sweet potato in 1cm thick circles and place in roasting tray, season with salt and pepper, olive oil and paprika. Roast for 20 min until cooked but not mushy.
  5. Toss all salad ingredients together adding the sweet potato and chicken.

Arrange in serving bowl with tamarind chutney dressing, and serve with a glass of DUKE Chenin Blanc.