Sponsored: Florida Grapefruit and chicken salad
Serves: 2 as a main, 4 as a starter
Prep time: 15 minsTotal time: 
Sponsored
Sponsored: Florida Grapefruit and chicken salad
Serves: 2 as a main, 4 as a starter
Prep time: 15 minsTotal time: 
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Ingredients
- 2 Floridian pink grapefruits. One juiced (you’ll need 250ml) and one segmented and cut into bite-size pieces
- 500ml water
- 1 x 300g pack boneless, skinless chicken breasts
- 1 head romaine lettuce
- 1 tbsp grapeseed oil
- 60ml white wine vinegar
- 2 spring onions, chopped
Step by step
- Put 125ml of the juice from the Florida grapefruit and 500ml water in a small saucepan over a medium heat. Bring to a simmer.
- Once simmering, add the chicken breasts to the pan and gently poach over a very low heat for 10-12 minutes, or until the juices run clear in the thickest part of the breast.
- Once cooked, remove the chicken breasts from the liquid and set aside. Let them cool and then shred them with a fork.
- Separate the leaves from the romaine lettuce. Arrange the separated lettuce leaves on two plates.
- Place an equal amount of the shredded chicken on to each plate.
- In a small bowl, combine the oil and vinegar with the remaining Florida grapefruit juice, spring onions and Florida grapefruit segments.
- Spoon equal amounts of the vinaigrette over each plate.
- Wrap your lettuce leaf around the chicken mixture and eat by hand.
