Western Chicken Salad in Grapefruit Shells |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I got the idea to serve a salad in a grapefruit shell from The Star Online ( ). Then, I added my own touch to the dish :-) Ingredients:
2 grapefruits |
1 cup boneless skinless chicken breast, cut into cubes |
salt and pepper |
1 small avocado, cubed |
1/4 cup green onion, chopped |
1/4 cup red onion, chopped |
1/4 cup celery, chopped |
1/4 cup carrot, chopped |
1/3 cup reserved grapefruit juice |
1/4 cup rice vinegar |
2 teaspoons sesame oil |
2 tablespoons soy sauce |
1 teaspoon honey |
1 tablespoon fresh ginger, minced or 1 teaspoon ginger |
1/4 teaspoon pepper |
Directions:
1. Cut grapefruit in half. With a curved grapefruit knife, cut around each section to loosen the flesh from the membrane; remove and reserve the sections of fruit. Squeeze the juice from the shells to equal 1/3 cup.
2. With a spoon, scrape the grapefruit shells clean. Scallop or notch the edges, if desired (*see note below). Chill.
3. While the shells are chilling, season chicken with salt and pepper to taste. Cook the chicken for about 10 minutes over moderate heat in a nonstick pan or until chicken is no longer pink.
4. Combine the reserved grapefruit sections, chicken, avocado and green onions in a bowl.
5. Combine the 1/3 cup reserved grapefruit juice with the other dressing ingredients. Pour over the chicken mixture; mix lightly. Cover and chill for 30 minutes.
6. To serve, use a slotted spoon to transfer the chicken mixture to the grapefruit shells, then top with as much dressing as desired.
7. *Note: To scallop any citrus fruit shell, cut in half crosswise. Carefully ream out the juice or cut out the flesh with a grapefruit knife. The edges of the shell can be notched with kitchen shears or a paring knife; for scallops, use a coin to outline the pattern; then cut around the pattern.
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