Chicken Salad With Grapefruit And Pistachios

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 skinless chicken breasts
• 80 ml extra virgin olive oil
• 1 lemon, sliced
• fresh ground black pepper, to taste
• sea salt, to taste
• 10 g flat leaf parsley
• 65 g pistachios, roughly chopped
• 1/2 red onion, finely sliced
• 1 grapefruit, segmented
• 1 finely red chile, sliced
• 250 ml plain yogurt
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• sea salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 slice each chicken breast into three escalopes.
• 2 place the chicken escalopes on a chopping board, cover with a freezer bag and pound them 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 scatter the lemon slices over the chicken, and add freshly ground black pepper, cover and marinate in the fridge for 30 minutes.
• 5 heat a large pan over a high heat for 2 minutes.
• 6 remove the chicken from the marinade and sprinkle it with sea salt.
• 7 cook the chicken in the pan for 1 minute on each side or until cooked through and golden.
• 8 toss the herbs with the pistachios, onion, grapefruit, chilli and the remaining olive oil, then season to taste.
• 9 divide the onion/grapefruit mixture among four plates and top each with three pieces of chicken.
• 10 serve the chicken with the yoghurt dressing on the side.
• 11 to make the yoghurt dressing: stir all the dressing ingredients together in a small bowl.