Chicken salad with grapefruit and pistachios

Method

1. To make the yogurt dressing, stir together the yogurt, olive oil and lemon juice in a small bowl. Season with salt and freshly ground pepper.

2. Slice each chicken breast into three escalopes. Put the chicken escalopes on a chopping board, put a freezer bag over them and pound them with a mallet or rolling pin until they are about 5mm thick.

3. Place the chicken escalopes in a shallow dish and pour over 60ml of the extra-virgin olive oil. Spread the lemon slice over the chicken and season with freshly ground pepper. Cover and marinate in the fridge for 30 minutes.

4. Heat a large frying pan over a high heat for 2 minutes.

5. Remove the chicken from the marinade and sprinkle with sea salt. Cook in the pan for 1 minute each side or until cooked through and golden.

6. Toss the parsley and mint with the pistachios, onion, grapefruit and remaining olive oil, and then season well with salt and freshly ground pepper.

7. Divide the grapefruit mixture among four serving plates and top each with three pieces of chicken. Serve with the yogurt dressing on the side.

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Ingredients

Main:

4 skinless chicken breast fillets, 200g each
80ml extra virgin olive oil
1 lemon, sliced
freshly ground salt and black pepper
10g flat-leaf parsley, leaves picked
10g fresh mint leaves
65g pistachio nuts, roughly chopped
1/2 red onion, finely sliced
2 Grapefruit, segmented

For the yogurt dressing:

250ml plain yogurt
2 tbsp Olive oil
1 tbsp lemon juice
salt and fresh ground black pepper

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