Chicken with avocado and pink grapefruit salad

Cooking Salads Chicken with avocado and pink grapefruit salad

With the weather getting warmer, this cafe-style meal gives Thursday nights dinner a citrusy twist.

Lables: High protein Low carb Low sodium Lower gi Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 180°C.
  2. Remove grapefruit peel and pith. Holding the fruit in your hand (over a bowl to catch the juice), cut the segments away from the membrane with a small knife. Squeeze the remains to catch extra juice, then set juice aside and place segments in a bowl with avocado and watercress.
  3. Brush the chicken with extra oil and season. Cook in a large frypan over high heat for 1-2 minutes each side until golden. Place on a baking tray and roast for 5-6 minutes until cooked.
  4. Meanwhile, whisk the oil, sugar and 2 teaspoons of lemon juice into the grapefruit juice. Season, then toss with the salad and nuts. Mix the remaining lemon juice with yoghurt and season.
  5. Slice the chicken thickly and serve with the salad and lemon yoghurt.

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2 pink grapefruit
1 large avocado, peeled, cut into wedges
250g bunch watercress, stalks trimmed
2 tbsp lemon juice
2 1/2 tbsp olive oil, plus extra to brush
1/2 tsp caster sugar
6 chicken breast fillets
2 tbsp slivered pistachio kernels*
250g thick Greek-style yoghurt

Adv

Autors
Preparation time
15
Cooking time
8
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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