The Grilled Recipes kitchen invites you to try Pink grapefruit, chicken, walnut and potato salad Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Pink grapefruit, chicken, walnut and potato salad.
This is a gourmet salad with lots of different taste and texture elements - slightly sour grapefruit, crunchy nuts, tangy mustard, char-grilled chicken and soft potatoes.
Ingredients (serves 4)
2 pink grapefruit
12 (375g) small chat potatoes, halved
1 tsp 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
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.
Cook potatoes in boiling salted water until tender. Drain. Add to grapefruit pieces together with mustard, walnuts, chives and 2 1/2 tbs oil. Reserve 1 tbs of grapefruit juice then add remaining juice to potato mixture. Season to taste with salt and pepper. Toss gently.
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.
Divide chicken, rocket and potato mixture among plates. Serve immediately.
Notes
For vegetarians: For a vegetarian meal, simply replace chicken with 180g haloumi cheese (from supermarkets). Cut into eight slices then marinate and cook as you would have done with the chicken.
Source
Notebook: - October 2005, Page 119
Recipe by Richard & Sophia Young
More Grilled Recipes:
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