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Chicken Salad with Grapefruit

Ingredients (for 4 persons)

1 butterfly chicken breast
1 pink grapefruit
1 small radicchio lettuce
1 small red oakleaf lettuce
1 normal-sized butterhead lettuce
80 grams of ‘Asiamix’ sprouts (mungo, lentil and soy sprouts)


ground lemongrass, olive oil, soy sauce, white balsamic vinegar, some satay sauce, lemon juice, some chopped fresh coriander
Spices for chicken:
Lemongrass, ginger, cumin


Divide the lettuce heads into leaves, wash and drain as usual and distribute in a large salad bowl. Add the sprouts (if ‘Asiamix’ is not available, you may just use soy sprouts).

Divide the chicken breast into halves, rub the meat with salt, ginger, ground mustard seeds, lemongrass and cumin. If possible, use ground spices. Fry the chicken breast slowly in butter, put it aside to cool.

Fillet the grapefruit, then sauté briefly in a pan with a little butter and sugar.
For the dressing, mix olive oil, white balsamic vinegar, soy sauce, some satay (peanut) sauce, lemongrass, lemon juice, coriander and salt.

Mix the salad with the dressing, slice the hot or cold chicken breast, place on top of the salad and cover with the grapefruit fillets.

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