How To Make Chicken Salad With Grapefruit

How To Make Chicken Salad With Grapefruit

Chicken Salad with Grapefruit Recipe. This flavourful chicken salad dish has a hint of the middle-east with its tangy yoghurt-based dressing. The mix of the grapefruit and pistachio nuts also works to create a unique taste combination. Experience our Chicken Salad with Grapefruit recipe.

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Step 1:

You will need...

• 2 chicken breasts , skinless
• 80 ml olive oil
• ½ a lemon , thinly sliced
• salt and freshly ground black pepper
• 1 bunch of flat leaf parsley
• 1 bunch of mint leaves
• 40 g pistachio nuts , roughly chopped
• ½ a red onion , finely sliced
• 1 grapefruit , segmented
• 250 ml plain yoghurt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• salt and freshly ground black pepper
• 1 chopping board
• 1 sharp knife
• 1 cling film
• 1 rolling pin
• 1 flat dish
• 1 frying pan
• 1 bowl
• 1 spoon
• 1 mixing bowl

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Step 2:

Prepare the chicken

Slice each breast into three escallops. Cover the chopping board with cling film. Place a chicken escallop onto the cling film and cover with another piece. Flatten with a rolling pin until it is five mm thick and put the escallops into a flat dish.

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Step 3:

Marinate the chicken

Pour over half the olive oil and distribute the lemon slices amongst the escallops. Season with pepper and leave to marinate for thirty minutes.

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Step 4:

Cook the chicken

Place the frying pan on a high heat and leave for two minutes. Put the escallops into the frying pan and season with salt. Cook for 2-3 minutes until golden brown then turn over and cook for another two to three minutes. Remove from the pan.

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Step 5:

Make the yoghurt dressing

Into the bowl add the yoghurt, the olive oil, and the lemon juice. Season with salt and pepper and mix together.

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Step 6:

Mix ingredients together

Into another bowl, add the parsley, mint, pistachios, onion, the grapefruit segments, and the remaining olive oil. Season with salt and pepper and mix together.

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Step 7:

Serve

Place some salad into a bowl and add the chicken escallops. Garnish with some mint leaves and place the yoghurt dressing on the side.