Did you know that February is National Grapefruit Month and it’s the perfect time to celebrate this Florida gem because it’s in peak season. This means that grapefruit is mouth wateringly delicious and fresh this time of year.
Grapefruit is a superstar among superfoods. Just one grapefruit packs more than 100 percent of the daily recommended serving of Vitamin C. Additionally, lycopene, the pigment that gives grapefruit its pink color, is linked to protection against heart disease, breast cancer, and prostate cancer, and it's been shown to help lower your "bad" LDL cholesterol.
With grapefruit season at its peak, now is the perfect time to try some new grapefruit dishes.
Grapefruit Chicken Pistachio Salad (recipe from Williams-Sonoma)
Ingredients:
2 cups dry white wine
2 cups water
2 tablespoons white wine vinegar
1 1/2 teaspoon salt
1 teaspoon whole peppercorns
2 boneless, skinless chicken breast halves
2 grapefruits, peeled, segmented and seeded
1/2 cup unsalted pistachios, toasted
1/4 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons minced fresh cilantro
Juice of 1 lime
1/4 teaspoon freshly ground pepper
4 romaine lettuce leaves
Paprika for sprinkling
Preparation:
- In a shallow pan over medium-high heat, combine the wine, water, vinegar, 1 teaspoon of the salt and the peppercorns. Bring to a boil, then reduce the heat to low and simmer for 5 minutes. Add the chicken, cover and poach until just opaque, 6 to 8 minutes. Remove the chicken from the liquid and let cool for 5 minutes, then cut into cubes.
- Cut the grapefruit segments in half crosswise. In a bowl, combine the chicken, grapefruit and half of the pistachios. Add the mayonnaise, mustard, cilantro, lime juice, the remaining 1/2 teaspoon salt and the ground pepper and mix well.
- Divide the lettuce leaves among 4 salad plates. Fill each leaf with chicken salad, sprinkle with paprika and garnish with the remaining pistachios. Serve immediately.
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