Surprise Mom with a family picnic inspired by Roodeberg Rosé

Celebrate your Mom by whipping up a delicious family picnic in her honour and let Roodeberg Classic Rosé be her muse this Mother’s Day. Served with this delicious Tandoori Chicken Salad with Minted Ranch Dressing, this light and spicy tandoori chicken salad recipe is a winner for the whole family to tuck into. Partner this with Roodeberg Classic Rosé for a delicious Mother’s Day picnic.

Roodeberg Classic Rosé

A wine for all occasions, Roodeberg Classic Rosé is vibrant with bright bursts of strawberry, blueberry and raspberry and an enchanting twist of Turkish delight. This meticulously crafted blend of classic red grape varieties loves seafood, chicken or pork skewers and is pure joy with creamy salads.

Roodeberg Classic Rosé 2022 is available at leading stores countrywide at around R79 or shop online by visiting Roodeberg Classic Rosé

Tandoori Chicken Salad with Minted Ranch Dressing

Well-known food writer, Ilse van der Merwe of The Food Fox, shares her light and spicy tandoori chicken salad recipe for the whole family to tuck into as the perfect taste partner for Roodeberg Classic Rosé.

“Your mom will love this light yet filling salad with the most deliciously creamy ranch-style dressing. It also makes a tasty filling for soft rolls – ideal for a family picnic on Mother’s Day,” Ilse explains about her Roodeberg Rosé inspired recipe.

Tandoori Chicken Salad with Minted Ranch Dressing

Ilse van der Merwe
Light and spicy tandoori chicken salad recipe for the whole family to tuck into
Servings 4



  • 4 chicken breasts, skin-on (bone-in or boneless)
  • 1 cup plain double cream yoghurt
  • knob ginger, peeled & finely grated
  • 2 cloves garlic, finely grated
  • 2 Tablespoon garam masala or mild curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 Tablespoon paprika
  • Finely grated zest and juice of one lemon
  • 1 Tablespoon extra virgin olive oil
  • 2 teaspoons salt
  • A few whole baby gem lettuces (rinsed, drained and quartered)
  • 1/2 cucumber, sliced or peeled into slivers


  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/2 cup fresh mint leaves, stalks discarded, roughly chopped
  • 1/2 cup fresh dill, roughly chopped (plus extra forserving)
  • Salt & Pepper to taste
  • Squeeze of lemon juice


  • To prepare the dressing: Place all the ingredientsin a blender and blend to a smooth sauce. Place in a small bowl and refrigerateuntil ready to serve.
  • To prepare the chicken: In a bowl, add the yoghurt,ginger, garlic, masala/curry powder, cumin, coriander, turmeric, paprika, lemonjuice and zest, olive oil and salt, and mix well. Place the chicken in anotherbowl, pour over the yoghurt mixture and toss to coat on all sides. Cover thebowl and refrigerate to marinate for a few hours or overnight. Oven bake skinside up at 200° C for about 15-30 minutes, depending on the size of the breastsand whether the meat is on the bone or not. If you prefer to prepare thechicken on the braai, place over a medium hot fire and braai on both sidesuntil just cooked. Remove from the heat, then leave to rest for a few minutes.Remove the bones, then slice the breasts into thin slivers. Arrange the lettuceand cucumber on a platter, then top with the sliced chicken and ranch dressing.Top with more chopped dill and serve at once.


Chef’s tip: We prefer using chicken breast on the bone for a lovely succulent bite with crispy skin. You can also opt for skinless, boneless breasts, just reduce the cooking time