Chicken & grapefruit salad
0
- Prep Time15 mins
- Total Time15 mins
- Makes4 to 6 servings
Andreas Trottmasndorff
Ingredients
1 large ruby grapefruit
3 tbsp olive oil
1 tbsp honey
1/2 tsp salt
1 to 2 tbsp chopped fresh dill, or 1/4 to 1/2 tsp dried dillweed
1 barbecued deli chicken, or 2 large cooked skinless, boneless chicken breasts
41643 small red onion
142-g pkg mesclun greens
1/3 cup crumbled feta, optional
Instructions
Using a serrated knife, peel skin from grapefruit, including white pith. Then, to catch juice, cut out segments over a large bowl. Leave segments in bowl and measure out 3 to 4 tbsp (45 to 60 mL) juice. Pour into a small bowl. Whisk in oil, honey, salt and 1/4 tsp (1 mL) dillweed. Taste and add remaining dillweed, if you wish.
Discard skin from chicken. Tear meat into large chunks or slice cooked breasts into thick strips. Slice red onion into thin rings. Place greens in bowl with grapefruit segments. Add chicken and onion. Drizzle with dressing. Toss to evenly coat, then scatter feta overtop.
Nutrition (per serving)
Calories 218, Protein 17.7g, Carbohydrates 8.1g, Fat 12.7g, Fibre 1.3g, Sodium 509mg.
Barbecued deli chicken
Ready-to-eat barbecued chicken from the supermarket deli can be dinner just as is or a jump-start to a more intriguing menu.
* Instant Curry Heat a jar of curry sauce, then use as a dipping sauce for chicken pieces or drizzle overtop. Or stir in strips of barbecued chicken, sliced green onion, strips of mango and chopped fresh coriander. * French Bistro Sandwich Pile strips of chicken onto a baguette slathered with lemon-and-garlic mayo. Top with slivers of sun-dried tomato. * Japanese Salad Stir chicken strips with a bag of coleslaw, toasted slivered almonds and cooked broccoli. Toss with a bottle of Japanese salad dressing.