Chicken salad with citrus fruits and lamb's lettuce

Préparation 15min
Préparation 2
Préparation 5min
Mini pizza carpaccio BD-min

Ingrédients :

  • 300g Chopped Roast Chicken
  • 6 tomatoes
  • 1 pink grapefruit
  • 100g bean sprouts
  • A few leaves of lamb's lettuce
  • A few shelled pistachios
  • Citrus fruit sauce:
  • 1 teaspoon strong mustard
  • 30g finely chopped onion
  • Flat-leafed parsley
  • Juice of 1/2 grapefruit
  • Juice of 1 lime
  • 1 plain yoghurt
  • 1 tablespoon olive oil
  • 1/2 tablespoon curry (1.5cl)
  • 1 tablespoon ginger
  • Salt
  • Freshly milled pepper
  • 1.5cl balsamic vinegar

Préparation :

  • Wash the tomatoes and halve them.
  • Cut off the peel and white pith from the grapefruit, exposing the flesh.
  • Wash the lamb's lettuce and bean sprouts.
  • Lightly roast the shelled pistachios in a pan for 2-3 minutes.


Preparing the sauce:

  • In the blender, crush the onion with the mustard, oil, vinegar and parsley. Mix in the citrus fruit juice.
  • Add the yoghurt, curry and ginger.
  • Season and blend again until the mixture is creamy.
  • Lastly, put the lamb's lettuce, tomatoes, grapefruit segments, bean sprouts and Jean Routhiau sliced roast chicken in a salad bowl.
  • Cover with sauce and sprinkle on the shelled pistachios
  • Served.
Bon appétit !

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