Chicken and Grapefruit Salad Recipe

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Ingredients:

  • Chicken Breasts – 2, skinless and boneless (about 175 gms each)
  • Bouquet Garni – 1
  • Black Peppercorns – few
  • Pink Grapefruit – 2
  • Gem Lettuces – 3 little, separated into leaves
  • Chicory – 1 head, separated into leaves
  • Chervil Sprigs – fresh, to garnish

For the Dressing:

  • Light Olive Oil – 1 tblsp
  • Greek Yogurt – 3 tblsp
  • Wholegrain Mustard – 1 tsp
  • Sugar – a pinch
  • Fresh Chervil – 1 tblsp, chopped
  • Salt and Pepper

Method:

  1. Place the chicken in a large saucepan and pour over enough water to cover.
  2. Add the bouquet garni and peppercorns and bring to a gentle simmer.
  3. Cover and simmer for 25-30 minutes until just cooked through.
  4. Leave the chicken to cool in the liquid.
  5. Using a serrated knife, cut away the peel and pith from the grapefruit.
  6. Holding the fruit over a bowl to catch any juice, segment the flesh.
  7. Reserve 2 tblsp of the juice.
  8. Toss the salad leaves in a bowl with the grapefruit segments.
  9. To make the dressing, place all the ingredients in a small bowl with the reserved grapefruit juice.
  10. Whisk together until thoroughly blended.
  11. Drain the poached chicken and pat dry with kitchen paper.
  12. Tear into bite sized strips or thinly slice.
  13. Arrange on top of the salad.
  14. Drizzle over the dressing and garnish with chervil sprigs.

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