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🍽️ Early Summer Salad with Chicken, Avocado, and Grapefruit

393 kcal · 30 min · 4 servings

Ingredients

• 350 g chicken breast fillet (2 chicken breast fillets)
• sea salt
• pepper
• 2 tbsp olive oil
• 1 small frisée lettuce
• 1 pink grapefruit
• 1 red onion
• 1 avocado
• 1 lime
• 125 g yogurt (0.3% fat)
• 1 tsp Madras curry powder

Instructions

1. 1. Rinse the chicken breast fillets under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Season the fillets with salt and pepper.
4. 4. Heat one tablespoon of oil in a large pan.
5. 5. Fry the chicken fillets for about three minutes on each side.
6. 6. Pour some water into the pan until the bottom is covered.
7. 7. Cover the pan and let the meat cook for four minutes over medium heat.
8. 8. Remove the chicken fillets from the pan.
9. 9. Let the meat cool down briefly.
10. 10. Slice the chicken fillets into thin slices.
11. 11. Remove the hard cores from the frisée (endive).
12. 12. Wash the frisée thoroughly.
13. 13. Spin the greens dry.
14. 14. Cut the frisée into bite-sized pieces.
15. 15. Peel the grapefruit thickly to remove the white bitter pith as well.
16. 16. Slice the grapefruit into thin slices.
17. 17. Peel the onion.
18. 18. Cut the onion into very thin rings or slices.
19. 19. Halve the avocado lengthwise.
20. 20. Carefully remove the pit.
21. 21. Remove the flesh from the skin.
22. 22. Slice the avocado.
23. 23. Arrange the chicken, onion, grapefruit, and avocado slices on a large platter.
24. 24. Season the topped slices with salt and pepper.
25. 25. Distribute the frisée evenly over the salad.
26. 26. Squeeze the lime.
27. 27. Mix one tablespoon of lime juice with yogurt, curry powder, the remaining oil, salt, and pepper.
28. 28. Stir the sauce until smooth.
29. 29. Pour the sauce over the salad.
30. 30. Serve the salad immediately.

Nutrition per serving

• kcal: 393
• Protein: 45 g · Fett/Fat: 11 g · Carbs: 21 g