Wednesday

Chicken and citrus salad



















Type of dish : Starter
To serve : 4
Preparation : 25 min
Cooking : 15 min
Budget : Cheap
From : Exotic
Difficulty : Easy


Ingredients :
300g chicken breast
12 cherry tomatoes
1 yellow grapefruit
8 baby corn on the cob
100g bean sprouts
1 packet Batavia salad
20g sesame seeds

Citrus sauce:
1 teaspoon strong mustard
1 small onion
A few sprigs fresh coriander
Juice of 1/2 a grapefruit
Juice of 1 lime
1 natural yoghurt
1 tablespoon olive oil
1/2 tablepsoon curry powder
2 teaspoons ginger
A few pistachio nuts, shelled
Salt & black pepper
2 tablespoons balsamic vinegar

Recipe :
Cut chicken into wide strips, then steam for 15 minutes. Season, then leave to cool.
Wash tomatoes and cut in half.
Peel grapefruit and cut into quarters. Wash lettuce and bean sprouts.
Dry fry sesame seeds for 2 or 3 minutes.


To make the sauce:
In a blender, mix chopped onions, mustard, oil and coriander. Add fruit juices and stir.
Add yoghurt, curry powder, ginger, salt and pepper. Mix until creamy.
Arrange lettuce in a large bowl, add tomatoes, bean sprouts and corn on the cob, then sprinkle with sesame seeds. Drizzle with sauce and sprinkle with chopped coriander.
Serve.



Advice :
Recommended wines: Tavel, Côtes de Provence, Sancerre