Chicken Salad with Pink Grapefruit and Cumin Dressing
Description: A refreshing, mildly spiced chicken salad combining tender roasted chicken, juicy pink grapefruit, and an aromatic cumin dressing, perfect for a light yet satisfying meal.
Spice Level: Mild
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4
Dietary Information: Healthy
Views: 29,379
Rating: 4.1/5
Number of Votes: 16
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken thighs, trimmed | 4 |
| Fresh ginger | 5 cm piece |
| Garlic cloves | 3 |
| Pink grapefruit | 1 (for juice) |
| Olive oil | 1 tbsp |
| Chilli powder | 1 tsp |
| Garam masala | 1 tsp |
| Salt | To taste |
Instructions
-
Preheat the Oven
Begin by heating your oven to 180ºC (350ºF) to prepare for roasting the chicken. -
Prepare the Chicken
Trim the chicken thighs and cut them into bite-sized chunks. Set them aside while you prepare the marinade. -
Make the Marinade
Using a pestle and mortar, crush the ginger and garlic together until you have a fine paste. Transfer this to a small bowl.
Squeeze the juice from the pink grapefruit into the bowl, then add the olive oil, chilli powder, garam masala, and a pinch of salt. Mix well to combine. -
Marinate the Chicken
Add the chicken pieces to the marinade and toss to coat. Let the chicken marinate for a few minutes to absorb the flavors. -
Roast the Chicken
Arrange the marinated chicken chunks on a baking sheet in a single layer. Place the sheet in the oven and bake for 15–20 minutes, or until the chicken is fully cooked and golden brown. -
Prepare the Dressing
While the chicken is roasting, prepare the dressing by mixing the remaining grapefruit juice (from half the grapefruit) with olive oil, cumin, and any other spices you’d like. Add this mixture to a jam jar and shake vigorously to combine. -
Segment the Grapefruit
After slicing the remaining half of the grapefruit, carefully segment it, removing the skin and pith to ensure only the juicy flesh remains. -
Assemble the Salad
Once the chicken is cooked and has had a few minutes to cool, assemble your salad. Place a handful of salad leaves into a large bowl and drizzle with the prepared dressing. Toss gently to coat. -
Top the Salad
Arrange the cooled chicken pieces on top of the dressed salad leaves, followed by the fresh grapefruit segments. -
Garnish and Serve
Finish the dish with a sprinkle of fresh mint and coriander for added flavor and color. Serve immediately and enjoy the delightful balance of spicy, tangy, and fresh flavors.
Allergen Information
- Contains: None (This recipe is free from common allergens such as dairy, gluten, and nuts.)
Dietary Preferences
- Healthy: This dish is high in protein, light in calories, and packed with fresh fruits and herbs, making it a great choice for a balanced meal.
- Gluten-Free: No gluten-containing ingredients are used in this recipe.
- Dairy-Free: This recipe does not contain any dairy products.
Helpful Tips:
- Substitute the Protein: You can replace chicken thighs with chicken breasts or tofu for a vegetarian version of this dish.
- Adjust the Spice: For those who enjoy a spicier dish, you can increase the amount of chilli powder or add a fresh chili pepper to the marinade.
- Serve with: This salad pairs wonderfully with a light, crisp white wine or iced tea for a refreshing lunch or dinner.
Conclusion:
This Chicken Salad with Pink Grapefruit and Cumin Dressing is a beautifully balanced dish that brings together the richness of roasted chicken, the tart sweetness of pink grapefruit, and a fragrant, mildly spicy dressing. It’s perfect for a quick, healthy meal that doesn’t compromise on flavor. With its easy preparation and vibrant taste, this salad is a fantastic choice for a light lunch or dinner. Give it a try and enjoy a burst of fresh flavors!
