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Chicken & pink grapefruit salad

Serves 2

Prep Time 15 min

Cooking Time 30 min


  • 2 large skinless chicken breasts
  • 4tbsp olive oil, plus 2tsp extra to drizzle
  • 2 pink grapefruits
  • 6 handfuls of mixed watercress, rocket and baby spinach leaves
  • 1 fennel bulb, very thinly sliced
  • 2tsp balsamic vinegar
  • ½tsp dried mixed herbs


  1. Preheat the oven to 200°C/fan 180°C/gas 6. Put the chicken breasts in a baking tray, then drizzle with the 2tsp olive oil and season with ground black pepper. Cook for 25–30 min until cooked through, then set aside to cool.
  2. Meanwhile, peel and segment the grapefruits: cut the skin off with a sharp knife to reveal the flesh, moving the knife downwards and curving around the fruit to keep its shape. Segment the fruit into a large bowl, cutting between
    the thin white membranes and catching the juice.
  3. Slice the cooked chicken breasts, then add them to the grapefruit with the mixed leaves and fennel. Very gently mix, then divide between 2 serving plates.
  4. Mix the 4tbsp olive oil, the balsamic vinegar and herbs together in a small bowl or jug, whisking vigorously to emulsify. Season with ground black pepper, then drizzle over the salad. Serve immediately.

Tip: This makes a great packed lunch. Mix the chicken, fennel and grapefruit with the dressing and put in the bottom of a lunchbox, then put the leaves on top. Chill, then mix together just before eating.

Nutrition per serving

Read more on how we calculate nutrition.
517 48.6g 31.1g 5.2g 5g 10.7g 0.3g 150mg 11.2g 2.1mg

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