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Minced Chicken Salad with Pink Grapefruit

CD HD 35mins


Courtesy beuatifulcountrybeautifulfruit

Serves 4   
Cold  Poultry  Fruit   Herbs  Vegetables  Hors d'oeuvre   Appetizer    Starter Gluten Wheat dairy Free eggless  Asian 


4 chicken breasts
4 cloves of garlic, peeled
2 red chillies, deseeded
1 stalk of lemongrass
1" piece of ginger, peeled
2 kaffir lime leaves, stalks removed (optional)
1 tbsp toasted sesame oil
1 tbsp fish sauce (check ingredients)
1 tsp sugar
2 spring onions, chopped
2 pink grapefruit
Juice of 1 lime
Handful each of fresh mint & coriander
2 Little Gem lettuces, to serve


1. Blitz the lemongrass, garlic, chilli, ginger and kaffir leaves together, remove from the blender and add the chicken and blitz into small pieces.

2. Heat up the oil and add the blitzed aromatics, and then the chicken, cook for 5 minutes, then add the fish sauce, a squeeze of grapefruit and lime juice, sugar and season.

3. Continue cooking for 5 minutes add the onion, cook for another minute then take off the heat and cool.

4. Finally mix in the herbs and the grapefruit segments, then serve with the little gem leaves to scoop up.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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