Chicken salad with orange, grapefruit, mint and pistachio sauce

A refreshing, light salad that is ideal if you have some leftover roast chicken.

Serves 4

2 tablespoons olive oil
400–450g organic or free-range chicken fillets (2 per person)
or leftover roast chicken
½ teaspoon ground cinnamon
2 baby gems, trimmed, outer leaves removed, cut lengthways into thin wedges
2 chicory (red or white), chopped across into 3cm pieces
6 tablespoons mint leaves
½ tablespoon chopped chives
1 pink grapefruit, skin and pith removed, segmented
1 large orange, skin and pith removed, segmented
1 teaspoon chopped red chilli

Lime dressing
4 tablespoons extra virgin olive oil
juice 1 lime, seasoned with good pinch salt and sugar

Pistachio sauce
Juice 2 limes
100g pistachios, roughly ground, some fine
3 tablespoons extra virgin olive oil
1 teaspoon sugar

For the pistachio sauce, combine all the ingredients and season with salt and pepper. Thin with a little water if necessary. Set aside.

For the lime dressing, whisk the ingredients together and set aside.

To cook the chicken, place a large frying pan over a high heat. When hot, add 1 tablespoon of olive oil. Season the chicken fillets with salt and a sprinkling of cinnamon, and add half to the pan. Fry for 2–2½ minutes on each side, remove from the pan and keep warm while you fry the rest. Tear into bite-sized chunks.

Put the salad, mint leaves, chives, grapefruit and orange into a large bowl.

To serve, pour the dressing over the salad, add the chicken and any juices, season and toss. Drizzle over the pistachio sauce and sprinkle with chilli.

Recipe from Moro Easy.
Published by Ebury.