Grapefruit, Chicken & Pistachio Salad
Grapefruit, Chicken & Pistachio Salad is rated
out of
5 by
1.
Prep Time:
25 minutes
Cook Time:
12 minutes
Servings:
4
The large group of yellow and orange fruits and vegetables includes citrus fruits, sweet potatoes and summer squashes. They are high in nutrients, including essential vitamins, minerals and antioxidants, as well as flavor. The glorious colors of this group make them a welcome addition to salads in particular. Here, yellow grapefruit with green pistachios makes a pleasing combination.
Ingredients:
- 2 cups dry white wine
- 2 cups water
- 2 Tbs. white wine vinegar
- 1 1/2 tsp. salt
- 1 tsp. whole peppercorns
- 2 boneless, skinless chicken breast halves
- 2 grapefruits, peeled, segmented and seeded
- 1/2 cup unsalted pistachios, toasted
- 1/4 cup mayonnaise
- 1 tsp. Dijon mustard
- 2 Tbs. minced fresh cilantro
- Juice of 1 lime
- 1/4 tsp. freshly ground pepper
- 4 romaine lettuce leaves
- Paprika for sprinkling
Directions:
In a shallow pan over medium-high heat, combine the wine, water, vinegar, 1 tsp. of the salt and the peppercorns. Bring to a boil, then reduce the heat to low and simmer for 5 minutes. Add the chicken, cover and poach until just opaque, 6 to 8 minutes. Remove the chicken from the liquid and let cool for 5 minutes, then cut into cubes.
Cut the grapefruit segments in half crosswise. In a bowl, combine the chicken, grapefruit and half of the pistachios. Add the mayonnaise, mustard, cilantro, lime juice, the remaining 1/2 tsp. salt and the ground pepper and mix well.
Divide the lettuce leaves among 4 salad plates. Fill each leaf with chicken salad, sprinkle with paprika and garnish with the remaining pistachios. Serve immediately. Serves 4.
Adapted from New Healthy Kitchen Series, Starters, by Georgeanne Brennan (Simon & Schuster, 2006)
Cut the grapefruit segments in half crosswise. In a bowl, combine the chicken, grapefruit and half of the pistachios. Add the mayonnaise, mustard, cilantro, lime juice, the remaining 1/2 tsp. salt and the ground pepper and mix well.
Divide the lettuce leaves among 4 salad plates. Fill each leaf with chicken salad, sprinkle with paprika and garnish with the remaining pistachios. Serve immediately. Serves 4.
Adapted from New Healthy Kitchen Series, Starters, by Georgeanne Brennan (Simon & Schuster, 2006)
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Rated 5 out of
5
by
Hajitown from
Light and delicious
I made this for my sorority sisters. They loved it. I had never poached anything before. It really makes a difference in the flavor of the chicken.
Date published: 2013-10-12