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CHICKEN & RUBY GRAPEFRUIT SALAD

February 7, 2011

Ideal for St Valentine’s Day this is a special meal-in-one for two people.  Costs:  Avocado $3.00 for 2; Salad $3.90; Grapefruit $1.14; Chicken Breast $2.10

1 large ruby grapefruit (peeled and segmented)

1 poached chicken breast (cut into pieces)

3 cups of endive loosely packed  (or any other light green salad vegetable) washed and torn into pieces.

1 large avocado (sliced thinly)

METHOD

1.  Segment the grapefruit.  Cut off all pith (white stuff) with a sharp knife.  Now using the sharp knife cut between the white segments to release a perfect slice of pink grapefuit.  Continue until all the grapfruit is segmented.

2.  Poach the chicken.  Place the breast in a pot of water making sure the water covers the top of the chicken meat.   Bring to the boil ( lots of bubbles coming to the surface). Turn back the heat to a very low simmer (only a few bubbles coming to the top).  Simmer for 10 minutes then take off the heat and leave the chicken in the pot for another 10 -15 minutes while the liquid cools.   Take the chicken out and then cut into strips.

3.  Arrange all ingredients on a flat salad dish and pour over dressing.   This salad is particularly nice with Curried Sour Cream Dressing or a simple French Dressing.

FRENCH DRESSING

4 tbspn oil

2 tbspn lemon juice

1 tspn seeded mustard (or Dijon)

METHOD

1.  Shake all together in a tightly lidded jar.

2.  Taste and alter seasonings if not to your liking,  Shake again and pour over salad.

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