Here’s a chicken recipe with bursts of delicious sour tanginess…complex in flavour, but not in preparation, it’s quick, super simple and pretty healthy too. Perfect for a starter or lunch.

Ingredients

2-3 tbsp Early Harvest Arbequina Extra Virgin Olive Oil

Salt

Pepper

1 large red grapefruit

2 ready-cooked, smoked chicken breasts, or cold roast chicken breasts (or leftover roast chicken)

1 small bunch of watercress, washed, tough stalks removed

2 tbsp Balsamic Pearls

rustic bread such as ciabatta or sourdough, to serve

Ingredients

2-3 tbsp Early Harvest Arbequina Extra Virgin Olive Oil

Salt

Pepper

1 large red grapefruit

2 ready-cooked, smoked chicken breasts, or cold roast chicken breasts (or leftover roast chicken)

1 small bunch of watercress, washed, tough stalks removed

2 tbsp Balsamic Pearls

rustic bread such as ciabatta or sourdough, to serve

1

Using a small, sharp knife, cut the skin and white pith away from the grapefruit then slice into segments, catching any juice in a bowl and putting the segments in another, larger bowl. After segmenting, squeeze the remaining grapefruit pith with your hands to collect as much juice as possible (you should have about 4-5 tablespoons).

2

Shred the chicken breasts either by hand or using two forks and add to the grapefruit segments along with the watercress.

3

For the dressing, whisk the olive oil into the grapefruit juice and add salt and black pepper to taste (or put everything into a jam jar, screw the lid on tightly and shake to combine). Add a little more olive oil if needed to make a balanced dressing.

4

Toss the salad with the dressing. Divide between two plates, scatter over the balsamic pearls and serve.

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