Grapefruit chicken salad with pistachios

Name: Grapefruit chicken salad with pistachios
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 Chicken breast (with skin, on bone; approx. 450 g); 1 TABLESPOON Pistachio kernels; 5-6 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 pink grapefruits; 1 red chilli pepper; 100 g Greek cream yoghurt; 1 TABLESPOON Lemon juice; 4 Spring onions; 4 Stem(s) Mint and parsley

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 Chicken breast (with skin, on bone; approx. 450 g)
1 TABLESPOON Pistachio kernels
5-6 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 pink grapefruits
1 red chilli pepper
100 g Greek cream yoghurt
1 TABLESPOON Lemon juice
4 Spring onions
4 Stem(s) Mint and parsley

Directions

1
Cut the chicken filets with a sharp knife from the bone, including the skin. Wash the fillets and pat them dry. Roast the pistachios in a pan without fat. Take them out.
2
Heat 1-2 tablespoons of oil in a frying pan. Fry the fillets on each side over medium heat for 6-7 minutes. Season with salt and pepper. Meanwhile peel the grapefruits and remove the fillets. Squeeze the juice out of the parting skins and catch it.
3
For the vinaigrette, clean the chillies, cut them in half lengthwise, remove the seeds, wash and chop. Mix 6 tablespoons grapefruit juice, salt, pepper and 1 pinch of sugar. Fold in 4 tbsp. olive oil. Stir in the chilli. Mix yoghurt with lemon juice and season to taste with salt.
4
Clean and wash spring onions and cut them diagonally into thin rings. Wash herbs, shake dry, pluck leaves and chop coarsely. Coarsely chop the pistachios.
5
Mix the grapefruit fillets, spring onions, herbs and vinaigrette and serve. Remove meat from the pan, cut into thin slices and arrange on top. Spread yoghurt on top and sprinkle with pistachios.