GRAPE­FRUIT CHICKEN CUP SALAD

PREPA­RA­TION TIME: 20 MINS SERVES 4 (AS A LIGHT MEAL)

Diabetic Living - - Celebrity Food -

4 pink grape­fruit

2 cups shred­ded cooked bar­be­cue

chicken 1 le­banese cu­cum­ber,

coarsely grated

2 Tbsp sun­flower seeds, chopped 1 Tbsp dried cran­ber­ries, chopped 2 green shal­lots, finely sliced ½ bunch dill, leaves picked,

finely chopped

½ bunch basil, leaves picked and

shred­ded

130g (½ cup) low-fat Greek-style

nat­u­ral yo­ghurt

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.

COOK’S TIP

Make sure you re­move the skin and stuff­ing be­fore shred­ding the chicken.

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