Chicken Salad With Grapefruit and Pistachios

• 4 skinless chicken breasts
• 80 ml extra virgin olive oil
• 1 lemon, sliced
• fresh ground black pepper, to taste
• sea salt, to taste
• 10 g flat leaf parsley
• 65 g pistachios, roughly chopped
• 12 red onion, finely sliced
• 1 grapefruit, segmented
• 1 finely red chile, sliced
• 250 ml plain yogurt
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• sea salt, to taste
• fresh ground black pepper, to taste

1. Slice each chicken breast into three escalopes.
2. Place the chicken escalopes on a chopping board, cover with a freezer bag and pound them until they are about 5 mm (1/4 inch) thick.
3. Place the chicken escalopes in a flat ceramic dish and pour 60 ml (1/4 cup) of the olive oil over them.
4. Scatter the lemon slices over the chicken, and add freshly ground black pepper, cover and marinate in the fridge for 30 minutes.
5. Heat a large pan over a high heat for 2 minutes.
6. Remove the chicken from the marinade and sprinkle it with sea salt.
7. Cook the chicken in the pan for 1 minute on each side or until cooked through and golden.
8. Toss the herbs with the pistachios, onion, grapefruit, chilli and the remaining olive oil, then season to taste.
9. Divide the onion/grapefruit mixture among four plates and top each with three pieces of chicken.
10. Serve the chicken with the yoghurt dressing on the side.
11. To make the yoghurt dressing: Stir all the dressing ingredients together in a small bowl.

chicken breasts, olive oil, lemon, fresh ground black pepper, salt, flat leaf parsley, pistachios, red onion, red chile, yogurt, olive oil, lemon juice, salt, fresh ground black pepper

Taken from www.food.com/recipe/chicken-salad-with-grapefruit-and-pistachios-165755 (may not work)