Chicken Salad With Grapefruit and Pistachios |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A light and refreshing starter for a dinner party or a delicious lunch dish. Adapted from one of Bill Granger's recipes, from the Lifestyle Food Channel. I haven't made this yet, but when I do, since I have zero tolerance of chilli, I'll be omitting the chilli, adding some capers and using Greek Yoghurt in the Yoghurt Dressing. The cooking time below does not include the 30 minutes needed for marinating the chicken. Ingredients:
4 skinless chicken breasts |
80 ml extra virgin olive oil |
1 lemon, sliced |
fresh ground black pepper, to taste |
sea salt, to taste |
10 g flat leaf parsley |
65 g pistachios, roughly chopped |
1/2 red onion, finely sliced |
1 grapefruit, segmented |
1 finely red chile, sliced |
250 ml plain yogurt |
2 tablespoons olive oil |
1 tablespoon lemon juice |
sea salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Slice each chicken breast into three escalopes.
2. Place the chicken escalopes on a chopping board, cover with a freezer bag and pound them until they are about 5 mm (1/4 inch) thick.
3. Place the chicken escalopes in a flat ceramic dish and pour 60 ml (1/4 cup) of the olive oil over them.
4. Scatter the lemon slices over the chicken, and add freshly ground black pepper, cover and marinate in the fridge for 30 minutes.
5. Heat a large pan over a high heat for 2 minutes.
6. Remove the chicken from the marinade and sprinkle it with sea salt.
7. Cook the chicken in the pan for 1 minute on each side or until cooked through and golden.
8. Toss the herbs with the pistachios, onion, grapefruit, chilli and the remaining olive oil, then season to taste.
9. Divide the onion/grapefruit mixture among four plates and top each with three pieces of chicken.
10. Serve the chicken with the yoghurt dressing on the side.
11. To make the yoghurt dressing: Stir all the dressing ingredients together in a small bowl.
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