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Chicken and citrus salad

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Origin of dish:  Exotic
Type of cooking:  Hob
Preparation time: 25 minutes
Cooking time: 15 minutes
Ingredients (serves 4):

    300g chicken breast
    12 cherry tomatoes
    1 yellow grapefruit
    8 baby corn on the cob
    100g bean sprouts
    1 packet Batavia salad
    20g sesame seeds

    Citrus sauce:
    1 teaspoon strong mustard
    1 small onion
    A few sprigs fresh coriander
    Juice of 1/2 a grapefruit
    Juice of 1 lime
    1 natural yoghurt
    1 tablespoon olive oil
    1/2 tablepsoon curry powder
    2 teaspoons ginger
    A few pistachio nuts, shelled
    Salt & black pepper
    2 tablespoons balsamic vinegar


Cut chicken into wide strips, then steam for 15 minutes. Season, then leave to cool.
Wash tomatoes and cut in half.
Peel grapefruit and cut into quarters. Wash lettuce and bean sprouts.
Dry fry sesame seeds for 2 or 3 minutes.

To make the sauce:
In a blender, mix chopped onions, mustard, oil and coriander. Add fruit juices and stir.
Add yoghurt, curry powder, ginger, salt and pepper. Mix until creamy.
Arrange lettuce in a large bowl, add tomatoes, bean sprouts and corn on the cob, then sprinkle with sesame seeds. Drizzle with sauce and sprinkle with chopped coriander.
Advice: Recommended wines: Tavel, Côtes de Provence, Sancerre

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