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.
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
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).
Shred the chicken breasts either by hand or using two forks and add to the grapefruit segments along with the watercress.
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.
Toss the salad with the dressing. Divide between two plates, scatter over the balsamic pearls and serve.