Grapefruit Chicken And Pistachio Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Wonderful combo of sour, salt and a little sweet with a really nice variety of color. Ingredients:
ingredients |
2 cups dry white wine |
2 cups water |
2 tbs. white wine vinegar |
1 1/2 tsp. salt |
1 tsp. whole peppercorns |
2 boneless, skinless chicken breast halves |
2 grapefruits, peeled, segmented and seeded |
1/2 cup unsalted pistachios, toasted |
1/4 cup mayonnaise |
1 tsp. dijon mustard |
2 tbs. minced fresh cilantro |
juice of 1 lime |
1/4 tsp. freshly ground pepper |
4 romaine lettuce leaves |
paprika for sprinkling |
Directions:
1. In a shallow pan over medium-high heat, combine the wine, water, vinegar, 1 tsp. of the salt and the peppercorns. Bring to a boil, then reduce the heat to low and simmer for 5 minutes. Add the chicken, cover and poach until just opaque, 6 to 8 minutes. Remove the chicken from the liquid and let cool for 5 minutes, then cut into cubes.
2. Cut the grapefruit segments in half crosswise. In a bowl, combine the chicken, grapefruit and half of the pistachios. Add the mayonnaise, mustard, cilantro, lime juice, the remaining 1/2 tsp. salt and the ground pepper and mix well.
3. Divide the lettuce leaves among 4 salad plates. Fill each leaf with chicken salad, sprinkle with paprika and garnish with the remaining pistachios. Serve immediately.
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