
Grapefruit, Chicken & Pistachio Salad
Ingredients:
- 2 cups dry white wine
- 2 cups water
- 2 Tbs. white wine vinegar
- 1 1/2 tsp. salt
- 1 tsp. whole peppercorns
- 2 boneless, skinless chicken breast halves
- 2 grapefruits, peeled, segmented and seeded
- 1/2 cup unsalted pistachios, toasted
- 1/4 cup mayonnaise
- 1 tsp. Dijon mustard
- 2 Tbs. minced fresh cilantro
- Juice of 1 lime
- 1/4 tsp. freshly ground pepper
- 4 romaine lettuce leaves
- Paprika for sprinkling
Directions:
Cut the grapefruit segments in half crosswise. In a bowl, combine the chicken, grapefruit and half of the pistachios. Add the mayonnaise, mustard, cilantro, lime juice, the remaining 1/2 tsp. salt and the ground pepper and mix well.
Divide the lettuce leaves among 4 salad plates. Fill each leaf with chicken salad, sprinkle with paprika and garnish with the remaining pistachios. Serve immediately. Serves 4.
Adapted from New Healthy Kitchen Series, Starters, by Georgeanne Brennan (Simon & Schuster, 2006)