Prep time 40mins
Cooking time 10min
2.5 cups (625ml) water
2.5 cups (625ml) chicken stock
700g chicken breast fillets
1 small red onion (100g)
2 ruby red grapefruits
2 oranges
4 green onions, sliced thinly
2 fresh red thai chillies, sliced thinly
1/4 cup (35g) toasted unsalted peanuts 100g baby spinach leaves
2 cloves garlic, crushed
1 tablespoon grated palm sugar
1 tablespoon lime juice
1 tablespoon soy sauce
1 cup coarsely chopped fresh corriander
Instructions
1 Combine the water and stook in a wide frying pan bring to a boil. Add chicken; return to a boil. Reduce heat, simmer, covered, about 10 minutes or until cooked through. Cool chicken in poaching liquid 10 minutes. Remove chicken from pan; discard poaching liquid. Slice chicken thinly
2 Meanwhile, halve red onion; cut each half into thin wedges
3 Segment peeled grapefruit and oranges over large bowl to catch juice. Add citrus segments to bowl with chicken, onions, chilli, coriander, nuts and spinach
4 Place remaining ingredient in a jug, whisk until sugar dissolves. Pour over salad, toss gently to combine.
Serve 4
7g carbohydrate; 8g total fat (1.5g saturated fat) 1066KJ (255 cal); 37.8g protein
