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Recipe Detail Page
Chicken & Grapefruit Salad Saigon Style
Holiday 2011
Vietnamese flavourings infuse this salad with fresh herbal tastes. Use it for lunch, as a light supper or an unusual first course for a dinner party. Bronze watercress tastes the same as regular watercress but is a stunning colour with the pink grapefruit. Tear the grapefruit for a lovely appearance in the salad.
1 lb (500 g) boneless, skinless chicken breasts
MARINADE
2 tbsp (30 mL) fish sauce
¼ tsp (1 mL) seeded and chopped red chili
1 tsp (5 mL) chopped garlic
3 tbsp (45 mL) lime juice
1 tsp (5 mL) grated lime rind
½ tsp (2 mL) sugar
1 tbsp (15 mL) vegetable oil
DRESSING
2 tbsp (30 mL) grapefruit juice
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) vegetable oil
2 tbsp (30 mL) rice wine vinegar
2 tbsp (30 mL) fish sauce
2 tbsp (30 mL) chopped shallots
SALAD
6 cups (1.5 L) bronze watercress leaves and small stems (from about 2 bunches)
1 large pink grapefruit, cut into segments and torn into pieces
1 avocado, peeled and sliced
2 green onions, slivered
4 lime leaves, slivered
2 tbsp (30 mL) slivered mint
2 tbsp (30 mL) slivered Thai or regular basil
2 tbsp (30 mL) slivered coriander leaves
1 Place chicken breasts between 2 pieces of wax paper and pound them to even thickness. Combine fish sauce, chili, garlic, lime juice, rind and sugar and pour over chicken breasts. Let marinate for 30 minutes.
2 Preheat oven to 450°F (230°C).
3 Heat oil in a skillet on medium-high heat, add chicken and sear on each side for 2 minutes or until browned, working in batches if pan is not big enough.
4 Place chicken on a baking sheet and bake for 5 minutes or until juices run clear. Cool chicken. Slice chicken across the breast into thin slices.
5 Combine grapefruit juice and lime juice, vegetable oil, rice wine vinegar, fish sauce, shallots, honey, lime rind and chili to make dressing.
6 Toss watercress leaves with grapefruit, avocado, green onions, lime leaves, half of herbs and half of dressing. Place on a platter, top with chicken and drizzle with remaining dressing and herbs.
Serves 4
