Recipe Detail

Prep 20 mins | Cook 10 mins | Serves 4

3 pink grapefruit

75g baby rocket leaves

1⁄2 small red onion, thinly sliced

1⁄4 cup toasted pine nuts

1⁄4 cup extra virgin olive oil

1 tbs honey

2 tsp red wine or balsamic vinegar

Olive oil cooking spray

4 small chicken breast fillets, trimmed

2 tbs olive oil

STEP 1: Peel and remove all white pith from 2 grapefruit. Segment grapefruit and place segments in a large bowl. Add rocket, onion and pine nuts. Gently toss to combine. Set aside.

STEP 2: To make dressing, juice the remaining grapefruit. Combine 1⁄4 cup grapefruit juice, extra virgin olive oil, honey and vinegar in a screw-top jar. Season with salt and pepper to taste. Set aside.

STEP 3: Spray chicken on both sides with oil and season with salt and pepper. Heat a large non-stick frying pan over high heat. Cook chicken for 5minutes on each side until cooked through.

STEP 4: To serve, arrange chicken and salad on serving plates. Shake dressing, drizzle over salad and serve.