Chicken with avocado and pink grapefruit salad

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

Recipe «Chicken with avocado and pink grapefruit salad» presented in category Recipes / Salads, to prepare this dish you will need no more 8 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.