Chicken Salad with Grapefruit and Pistachios

This is another salad from the wonderful Bill Granger and Bill's Food and another hit this week. Simple to put together and really tasty. Definitely a winner!

Chicken Salad with Grapefruit and Pistachios
(Serves 4)

4 skinless chicken breast fillets
1/3 cup extra virgin olive oil
1 lemon sliced
freshly ground black pepper
sea salt
1/2 cup fresh flat-leafed parsley leaves
1/4 cup fresh mint leaves
1/4 cup pistachios, roughly chopped
1/2 red onion, finely sliced
2 grapefruits, segmented

yoghurt dressing
1 cup plain yoghurt
2 tbs olive oil
1 tbs lemon juice
salt freshly ground black pepper

1. Slice each chicken breast into three escalopes on a chopping board, put a freezer bag over them and pound them with a mallet or rolling pin until they are about 1/4 inch thick.

2. Place the chicken escalopes in a flat ceramic dish and pour 1/4 cup of the olive oil over them. Distribute the lemon and pepper over the chicken, cover and marinate in the fridge for 30 minutes.

3. Heat a large frying pan over high heat for 2 minutes. Remove the chicken from the marinade and sprinkle it with sea salt. Cook in the pan for 1 minute each side or until cooked through and golden.

4. Toss the herbs with the pistachios, onion, grapefruit and remaining olive oil, then season well. Divide this among four plates and top each with three pieces of chicken. Serve with the dressing on the side.

5. To make the dressing, stir all ingredients together in a small bowl.