GRAPEFRUIT CHICKEN CUP SALAD
PREPARATION TIME: 20 MINS SERVES 4 (AS A LIGHT MEAL)
4 pink grapefruit
2 cups shredded cooked barbecue
chicken 1 lebanese cucumber,
2 Tbsp sunflower seeds, chopped 1 Tbsp dried cranberries, chopped 2 green shallots, finely sliced ½ bunch dill, leaves picked,
½ bunch basil, leaves picked and
130g (½ cup) low-fat Greek-style
2 tsp Worcestershire sauce
2 tsp honey
2 cloves garlic, crushed
Micro herbs, to serve (optional)
1 Use a sharp knife to cut the top third off the grapefruit, then cut a small slice off the bottom so grapefruit will sit upright on a plate. Cut between rind and flesh with a small knife, leaving skin intact, then remove connecting membranes and dice the flesh.
2 Put diced grapefruit, chicken, cucumber, sunflower seeds, cranberries, shallots, dill and basil in a small bowl.
Toss to combine.
3 Whisk yoghurt, Worcestershire sauce, honey and garlic together in a small bowl. Pour dressing over the grapefruit mixture and toss well to combine.
4 Spoon the grapefruit mixture evenly between grapefruit shells. Top with micro herbs, if you like.
Make sure you remove the skin and stuffing before shredding the chicken.