Entertaining

Avocado, Grilled Chicken and Pink Grapefruit Salad

Avocado, grilled chicken and pink grapefruit salad
  • Serves: 4
  • Preparation: 20 minutes
  • Cooking: 10 minutes
  •       

Ingredients

4 boneless chicken thighs
2 Shepard avocados halved stoned, peeled and cut into 1cm cubes
2 pink grapefruits segmented
2 tbsp olive oil
Salad
1 Lebanese cucumber sliced into large chunks
1 cup mint
1 cup dill sprigs plus extra for garnish
1 cup chives cut into 1 inch batons plus extra for garnish
1 bag lambs lettuce washed
Dressing
½ cup extra virgin olive oil
60 ml pastis or sambucca (this is optional but adds a really nice aniseed flavour to the dressing)
1 tsp dijon mustard
1 tsp castor sugar
1 pink grapefruit juiced
Salt and pepper

Method

1

Place the chicken into a bowl and coat well with 2 tbsp of olive oil. Season with salt and pepper and cook on a griddle pan or a bbq over a med to high heat. After 5 mins of cooking on one side flip the thighs over and cook for a further 5 mins or until cooked through. Set aside to rest.

2

To make the dressing combine all the ingredients in a bowl and whisk thoroughly until emulsified.
Season with salt and pepper.

3

Take the salad ingredients in a large mixing bowl and gently mix all the leaves in a bowl, dress with 2/3 of the dressing and pile onto a serving platter.

4

Slice the chicken and lay over the top of the salad along with the grapefruit segments and avocado and spoon the remaining dressing over the top. Garnish with a few extra chive batons
and dill tip.

Ingredients

 4 boneless chicken thighs
 2 Shepard avocados halved stoned, peeled and cut into 1cm cubes
 2 pink grapefruits segmented
 2 tbsp olive oil
Salad
 1 Lebanese cucumber sliced into large chunks
 1 cup mint
 1 cup dill sprigs plus extra for garnish
 1 cup chives cut into 1 inch batons plus extra for garnish
 1 bag lambs lettuce washed
Dressing
 ½ cup extra virgin olive oil
 60 ml pastis or sambucca (this is optional but adds a really nice aniseed flavour to the dressing)
 1 tsp dijon mustard
 1 tsp castor sugar
 1 pink grapefruit juiced
 Salt and pepper

Directions

1

Place the chicken into a bowl and coat well with 2 tbsp of olive oil. Season with salt and pepper and cook on a griddle pan or a bbq over a med to high heat. After 5 mins of cooking on one side flip the thighs over and cook for a further 5 mins or until cooked through. Set aside to rest.

2

To make the dressing combine all the ingredients in a bowl and whisk thoroughly until emulsified.
Season with salt and pepper.

3

Take the salad ingredients in a large mixing bowl and gently mix all the leaves in a bowl, dress with 2/3 of the dressing and pile onto a serving platter.

4

Slice the chicken and lay over the top of the salad along with the grapefruit segments and avocado and spoon the remaining dressing over the top. Garnish with a few extra chive batons
and dill tip.

Avocado, Grilled Chicken and Pink Grapefruit Salad

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