Crispy wonton chicken salad with grapefruit vinaigrette

This grapefruit vinaigrette is a useful addition to your recipe repertoire. Use it to add pizazz to a variety of salads.

To make grapefruit vinaigrette, whisk together the sugar, garlic, grapefruit juice and 60ml (1/4-cup) oil in a bowl. Season with salt and set aside until required.
Use a sharp knife to peel and remove skin and white pith from grapefruit. Cut into segments. Transfer segments to a large bowl and set aside.
Half-fill a large saucepan with cold water. Cover and bring to boil over high heat. Reduce heat to low. Add chicken, simmer, covered, for 20 minutes or until tender. Transfer chicken to plate and set aside for 10 minutes. Shred chicken into thin strips, add to the bowl with the grapefruit.
Meanwhile, heat 2 tablespoons of the oil in a large non-stick frying pan. Add half the wonton wrappers and cook, uncovered, for 30 seconds each side or until brown and crisp. Place on a large plate lined with paper towels. Repeat with remaining oil and wonton wrappers. Roughly break each wonton into large pieces and set aside until required.
To serve, add wonton pieces, watercress and 2 tablespoons of the shallots to the grapefruit segments and gently toss until well combined. Add vinaigrette and gently toss to coat. Season with salt and pepper. Divide among plates and sprinkle with chillies and remaining shallots. Serve immediately.

Source

2 tbsp brown sugar

2 garlic cloves, crushed

80ml fresh grapefruit juice, strained

140ml peanut oil

Salt & coarsely ground black pepper

3 yellow grapefruit

3 single chicken breast fillets, trimmed

12 flour wonton wrappers

1/2 bunch watercress, trimmed, washed, dried

3 tbsp fried shallots

2 fresh red birdseye chillies, thinly sliced

Store Spice Organizer