Grapefruit, Chicken & Pistachio Salad
This elegant chicken and grapefruit salad recipe is a refreshing and flavorful dish perfect for a light lunch or dinner. Tender poached chicken is paired with juicy grapefruit segments and crunchy pistachios, all tossed in a zesty dressing made with mayonnaise, Dijon mustard, and fresh cilantro. Served on crisp romaine lettuce leaves and garnished with paprika, this salad is not only delicious but also visually appealing. Enjoy this delightful and healthy meal that's quick and easy to prepare.
— Constant Cookbook
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
Instructions
- 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, <I>Starters,</I> by Georgeanne Brennan (Simon & Schuster, 2006)
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