Chicken Salad with Grapefruit and Pistachios
Recipe by Bill Granger from bill's food
For those of you who'd like a light starter for a dinner party. Also great for a light lunch.
Serves 4
Ingredients
Salad
- 4 skinless chicken breast fillets 200g each
- 80 ml Extra Virgin Olive Oil
- 1 Lemon sliced
- freshly ground Black pepper
- sea salt
- 10 g fresh Flat-leaf parsley leaves
- 65 g Pistachios roughly chopped
- ½ finely sliced Red Onion
- 1 grapefruit segmented
- 1 finely sliced Red chilli
Yoghurt Dressing
- 250 ml plain Yoghurt
- 2 tablespoons Olive Oil
- 1 tablespoon Lemon Juice
- sea salt
- freshly ground Black pepper
Method
Salad
- Slice each chicken breast into three escalopes.
- 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.
- Place the chicken escalopes in a flat ceramic dish and pour 60 ml (1/4 cup) of the olive oil over them.
- Distribute the lemon and pepper over the chicken, cover and marinate in the fridge for 30 minutes.
- Heat a large frying pan over a high heat for 2 minutes.
- Remove the chicken from the marinade and sprinkle it with sea salt.
- Cook in the pan for 1 minute each side or until cooked through and golden.
- Toss the herbs with the pistachios, onion, grapefruit, chilli and remaining olive oil, then season well.
- Divide this among four plates and top each with three pieces of chicken.
- Serve with yoghurt dressing on the side.
Yoghurt Dressing
- Stir all the dressing ingredients together in a small bowl.
