Thai Chicken and Grapefruit Salad
Chicken fillet gives this salad solid protein, while herbs and citrus keep it fresh and light. Grapefruit adds a bright sweet-tart note, but the dish still stays fairly keto-friendly thanks to the meat, oils, and greens. It works well as a cool main-course salad or a light dinner.
Pat the chicken fillet (300 g) dry and flatten it slightly for even thickness, then rub it with olive oil (20 g), paprika (5 g), salt (to taste), and black pepper (to taste).
Fry the chicken on a well-heated pan for 3-4 minutes per side, transfer it to a plate, let it cool slightly, and slice it thinly. While the chicken rests, peel the grapefruit (300 g), remove the membranes, slice the chili (20 g), and finely chop the green onion (15 g).
For the dressing, crush the garlic (4 g) with the cilantro stems and part of the leaves (60 g), then add the remaining olive oil (70 g), sesame oil (45 g), mint (8 g), and sugar-free soy sauce (30 g). Arrange the salad leaves (100 g) and the remaining cilantro on the plates, top with the chicken and grapefruit, spoon over the dressing, and finish with the green onion and chili.
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