Thai salad with chicken and grapefruit
2 servings
15 minutes
Thai salad with chicken and grapefruit is a vibrant combination of freshness and exotic aromas. The dish is based on the harmony of tangy-sweet grapefruit, tender chicken fillet, and spicy chili pepper, complemented by fragrant cilantro and mint. This combination originated in Thailand's rich gastronomic culture, where spices and citrus play a key role. Soy sauce and sesame oil give the salad a deep Eastern touch, while lime refreshes its taste. An ideal option for a light lunch or spicy snack, it pairs well with rice or noodles. The subtle sweetness of grapefruit balances the spiciness of the pepper, creating a truly captivating gastronomic experience.
1
Cut the chicken lengthwise into 2 parts and boil in boiling water for 7 minutes; cut the chicken into large cubes.
- Chicken breast: 360 g
2
Peel the grapefruit, divide it into segments, and carefully remove the membranes while preserving the released juice.
- Grapefruits: 0.5 piece
3
Remove seeds from the chili pepper, finely chop 0.5 pepper, peel and julienne the ginger.
- Chili pepper: 1 piece
- Ginger root: 10 g
4
Separate the mint and cilantro leaves, peel the zest, and squeeze the juice from 0.5 lime.
- Fresh mint: 10 g
- Coriander: 10 g
- Lime: 1 piece
5
Add chopped chili pepper, sesame oil and 10 ml of sunflower oil, soy sauce, grapefruit juice and pulp, ginger, lime zest and juice to the chicken, and mix thoroughly.
- Chili pepper: 1 piece
- Sesame oil: 5 ml
- Sunflower oil: 1 ml
- Soy sauce: 30 ml
- Grapefruits: 0.5 piece
- Ginger root: 10 g
- Lime: 1 piece
6
Add cilantro and mint leaves, mix them into the salad.
- Coriander: 10 g
- Fresh mint: 10 g
7
Serve the salad on plates and present it.