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Warm Chicken, Avocado and Grapefruit Salad
Ingredients
Dressing:
2 tbsp lime juice
Juice of 1 sweet red grapefruit (Arianne used the Flame variety but any red variety is fine)
2 tsp macadamia oil
2 tbsp olive oil
Pinch sugar
Salt & pepper, to taste
Salad:
400gr mixed salad leaves
2 avocados, peeled, seeded and sliced (I like Shepard avocados; they don?t brown on cutting)
2 red grapefruit, peeled, roughly chopped (white bits removed)
1 punnet snow pea shoots
4 chicken breasts, skinless
100gr macadamias, roughly chopped and toasted
Method
Chef: Arianne Spratt
1. Mix dressing ingredients together in a screw top jar and shake well to combine.
2. Pan-fry chicken breasts in a hot non-stick pan for about 1 minute on each side or until nicely golden. Remove to an oven proof dish and cook in a moderate (180°C) oven for 12-15 minutes or until just cooked through. Rest for a few minutes.
3. Combine salad leaves, avocado, grapefruit and shoots and toss to combine. Arrange on four plates or shallow salad bowls.
4. Slice chicken diagonally into 5-6 pieces and arrange on top of salad. Drizzle dressing over and garnish with some toasted macadamias.
* This information was sourced from '9am with David and Kim'
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