Chicken and Grapefruit Salad

By: Elna Botes van Schalkwyk

Warning: Please be very careful with your intake of Citrus - for MS-patients, pomelo and lemon are the safest fruits in the Citrus family. Too much citric acid (oranges and naartjies) may cause gout, too much uric acid and it may mess up your stomach-lining.

4 grapefruits
30 ml light mayonnaise (I prefer to make my own)
15 ml finely chopped mango chutney (also my own)
10 ml mustard
5 ml sesame oil
1,25 ml each Himalayan salt and cayenne pepper
350 g skinless, deboned chicken breast, poached and cubed
60 g watercress, tough stems trimmed
1 Belgian endive, cut crosswise into 1-cm-strips
1 head butter lettuce, separated into leaves (if you don't use the endive and/or watercress, use more lettuce, but add fresh rosemary and thyme)

With a small paring knife, peel the grapefruits. Working over a bowl to catch the juice, separate the grapefruit sections from the membranes, reserve any juice that collects in the bowl. In a medium bowl, whisk together the mayonnaise, chutney, mustard sesame oil, salt, pepper and 45 ml of reserved grapefruit juice. Add the chicken, tossing to combine. Add the watercress, endive and grapefruit sections and toss. Serve the salad on a bed of butter lettuce. Enjoy!

Serves: 4

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