Chicken Salad with Grapefruit and Pistachios

Salad

1. Slice each chicken breast into three escalopes.
2. Put the chicken escalopes on a chopping board, put a freezer bag over them and pound them with a mallet or rolling pin 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. Distribute the lemon and pepper over the chicken, cover and marinate in the fridge for 30 minutes.
5. Heat a large frying pan over a high heat for 2 minutes.
6. Remove the chicken from the marinade and sprinkle it with sea salt.
7. Cook in the pan for 1 minute each side or until cooked through and golden.
8. Toss the herbs with the pistachios, onion, grapefruit, chilli and remaining olive oil, then season well.
9. Divide this among four plates and top each with three pieces of chicken.
10. Serve with yoghurt dressing on the side.

Yoghurt Dressing

1. Stir all the dressing ingredients together in a small bowl.