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Salad with chicken in grapefruit

Chicken Salad in Grapefruit Cups

Bright, delicious, and a showstopping presentation! Serving a salad in grapefruit "cups" always turns heads — it sparks curiosity, delight, and of course the urge to dig in. It's an intriguing combination: juicy, slightly bitter grapefruit against the sweetness of raisins and prunes, hearty meat, the crisp lightness of greens, and finally a scattering of nutritious pine nuts. This little salad will dress up any table!

BLUE-EYED

Recipe author

Composition / ingredients

Servings:

Chicken thighs (Boiled dark-meat fillet is juicier.)

160

Grapefruit

Napa cabbage (or any green lettuce leaf)

Prunes

Raisins (I used large, sweet black raisins)

Pine nuts

Mayonnaise

Lettuce (3 leaves, for garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 6 g

Fats 35 % 11 g

Carbohydrates 45 % 14 g

173 kcal

GI: 57 / 43 / 0

Cooking method

Cooking time: 40 min

Step 1:

Gather your ingredients. You can boil the chicken ahead of time.
Step 2:

Cover the raisins and prunes with hot water and let them soak for 5–10 minutes, then rinse and pat dry. Cut each prune into three pieces; leave the raisins whole, even the large ones.
Step 3:

Lightly toast the pine nuts in a dry skillet over medium heat — it brings out their flavor and aroma.
Step 4:

Cut the napa cabbage into pieces a bit smaller than half a prune. If you're using lettuce instead, tear it by hand.
Step 5:

Cut the chicken into fairly chunky pieces.
Step 6:

Assemble the salad: put the chicken in a bowl and add the mayonnaise.
Step 7:

Add the prunes and raisins.
Step 8:

Then the napa cabbage (or lettuce). Toss gently to combine.
Step 9:

Make the "cups": cut the grapefruit in half crosswise (across the segments). With a thin, sharp knife, run the blade around the inside edge, cutting carefully along the flesh.
Step 10:

Run a spoon along the cut line and easily scoop the flesh out of each half.
Step 11:

Clean any leftover membrane from each grapefruit half and decorate the rim by cutting a zigzag (toothed) edge. Using a knife, free the flesh from the membranes, then cut each segment into three pieces.
Step 12:

Fill the cups with the salad. Top with the grapefruit flesh and sprinkle with the pine nuts.
Step 13:

Garnish with fresh greens to serve. Enjoy!

If the chicken is boiled ahead of time, this salad comes together very quickly. It's best served in individual portions — you could use dessert cups, but it's far more striking in these grapefruit cups.