Green pepper chicken and grapefruit salad
Regardless of whether you are planning an elaborate menu or simply going forward for tomorrow Green pepper chicken and grapefruit salad. This recipe comes from several years of participating in at kitchen. I find that adding a couple ingredients to a recipe provides depth into what exactly is ordinarily bland. You may well be looking for lighter food items to make with your leftovers. Nice and mild Green pepper chicken and grapefruit salad perfect for post-vacation. The elements within this recipe make your tongue thumping, also are very waist-friendly once you will require a'bite' after a busy getaway. Utilizing a few components as alternatives, this soup is loaded using a fall and spicy flavor which makes it tasty. An ideal Green pepper chicken and grapefruit salad to warm up you on cold winter months. Great for utilizing leftover. Serving size are a important element in your daily diet . You need to compare the amount of that food you commonly eat into the serving size recorded on the label. Eating huge parts or parts may cause excess weight gain.
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How to make Green pepper chicken and grapefruit salad
Yield = 4Prep time: 0:15
Cook time: 0:10
Total time: 0:25
Ingredients
- 4 (about 880g) chicken breast fillets
- 55g can green peppercorns, drained, coarsely chopped
- 80ml (1/3 cup) olive oil
- 1 bunch asparagus, trimmed
- 2 grapefruit, peeled, thickly sliced crossways
- 2 witlof, leaves separated
Method
- Step 1 Cut each chicken breast horizontally into 3 slices. Season with salt. Divide the green peppercorn among the slices and press to coat. Heat 1 tablespoon oil in a large, heavy-based frying pan over medium-high heat. Cook the chicken, in 4 batches, for 1 minute each side or until golden and cooked through.
- Step 2 Meanwhile, use a vegetable peeler to peel 2 asparagus spears into ribbons. Halve the remaining asparagus spears lengthways, then halve crossways. Cook the asparagus ribbons in a large saucepan of boiling water for 10 seconds or until tender crisp. Use a slotted spoon to transfer to a bowl of iced water to refresh. Drain. Transfer to a bowl. Cook the remaining asparagus for 1 minute or until tender crisp. Transfer to a bowl of iced water to refresh. Drain.
- Step 3 Divide the grapefruit and witlof among plates. Top with the chicken and asparagus pieces. Top with the asparagus ribbons and drizzle over the remaining oil.
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