SERVES 4
PREPARATION 15 MINS
COOKING N/A
3 roasted chicken breasts
3tbsp olive oil
1tbsp white wine vinegar
3tbsp crème fraîche
2 spring onions, sliced
½ iceberg lettuce, shredded
Handful fresh mint leaves
Extra virgin olive oil
2 pink grapefruit, peeled and cut into segments
50g (1¾oz) pine nuts, toasted
1. Cut the chicken breasts into bite-size pieces and place in a bowl. Whisk together the oil, vinegar and crème fraîche until smooth.
2. Combine the chicken and spring onions with the crème fraîche mixture and season to taste.
3. Mix together the lettuce and
mint leaves and dress with a little extra virgin olive oil.
4. To serve, divide the salad between
4 plates and top each one with the chicken mixture, grapefruit segments and pine nuts.
TIP
Use a mixture of pink and regular grapefruit for a pretty effect. The chicken and crème fraîche can be mixed up to 1 hour ahead of serving.