Salads

Grapefruit and Chicken Salad
(Serves 4)

  • 2 red grapefruit
  • ½ cup plain yogurt
  • ¼ cup mayonnaise
  • 1 Tbsp minced fresh dill or 1 tsp dried dill
  • Salt and freshly ground pepper, to taste
  • 1 ¼ lbs skinless, boneless chicken breasts, poached and cut into ½" pieces
  • ½ cup chopped celery
  • 2 green onions, chopped
  • 1 red pepper, roasted
  • Sprigs of fresh dill for garnish
  1. Cut each grapefruit in half crosswise. With a curved, serrated grapefruit knife, cut around each section to separate the fruit from the membrane. Remove the grapefruit sections and cut into bite-sized pieces. Set aside to drain. Scrape the remaining membrane from the shells and discard; reserve shells.
  2. Roast the red pepper by cutting it in half, removing the seeds, and placing cut-side down on a baking sheet. Broil until skin blackens and wrinkles (5-7 minutes). Let cook. Remove kin and chop.
  3. In a medium-sized bowl, combine yogurt, mayo, dill, salt and pepper. Stir well.
  4. Add grapefruit, chicken, celery, onions and red pepper; toss lightly to blend. Adjust seasonings.
  5. Serve into grapefruit shells. Garnish with a sprig of dill.