This spicy hot chicken salad with its sweet and garlicky citrus dressing is ready in 25 minutes. Serve with Essential Greek Style Natural Yogurt.
- Prepare15 mins
- Cook10 mins
- Total time25 mins
Boil the pea and bean mix for 3 minutes in a saucepan, then drain. Meanwhile, cut away the skin from the grapefruit using a small, serrated knife. Working over a bowl to catch the juice (you need 25ml), cut the grapefruit segments from between the membranes. Reserve the segments and stir the garlic, honey, ½ the olive oil and a little black pepper into the juice.
Combine the couscous, bouillon and 200ml just-boiled water in a heatproof bowl. Stir, then cover with a plate to keep the steam in and set aside. Cut the chicken breast diagonally into 4 pieces. Place between 2 sheets of baking parchment and bash with a rolling pin to flatten. Coat the chicken on both sides with the jerk marinade paste, discarding any remaining marinade.
3 Heat the remaining oil in a frying pan and fry the chicken for 2 minutes on each side, or until golden, the juices run clear and there is no pink meat. Stir the pea and bean mix and onion into the couscous and spoon onto plates. Top with the chicken and grapefruit segments, then serve drizzled with the grapefruit dressing.
This recipe also works well with fish such as Essential Pollock Fillets. If using frozen fillets, pat dry well on kitchen paper after thawing.