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How to make Pink grapefruit, chicken, walnut and potato salad

Yield = 4
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 2 pink grapefruit
  • 12 (375g) small chat potatoes, halved
  • 1 teaspoon wholegrain mustard
  • 60g walnuts, roasted, chopped
  • 1 bunch chives, finely chopped
  • 1/4 cup olive oil
  • 3 (500g) chicken breast fillets
  • 2 cloves garlic, finely chopped
  • 2 bunches rocket, washed, dried

Method

  • Step 1 Remove rind and white pith from grapefruit. Holding grapefruit over a bowl to catch juice, cut down either side of each segment to release it from the membrane. Cut segments in half and transfer to a bowl. Squeeze juice from membrane into a cup.
  • Step 2 Cook potatoes in boiling salted water until tender. Drain. Add to grapefruit pieces together with mustard, walnuts, chives and 2 1/2 tablespoons oil. Reserve 1 tablespoon of grapefruit juice then add remaining juice to potato mixture. Season to taste with salt and pepper. Toss gently.
  • Step 3 Preheat a barbecue on high heat. Cut each chicken breast in half widthways, then cut thicker half of each breast in half to form 2 thinner pieces. Place chicken in a bowl. Add garlic and the remaining grapefruit juice and olive oil. Season to taste. Char-grill chicken for 1 1/2 minutes each side or until cooked through.
  • Step 4 Divide chicken, rocket and potato mixture among plates. Serve immediately.