Ingredients

Salad 4 skinless chicken breast fillets 200g each 80 ml Extra Virgin Olive Oil 1 Lemon sliced freshly ground Black pepper sea salt 10 g fresh Flat-leaf parsley leaves 65 g Pistachios roughly chopped ½ finely sliced Red Onion 1 grapefruit segmented 1 finely sliced Red chilli Yoghurt Dressing 250 ml plain Yoghurt 2 tablespoons Olive Oil 1 tablespoon Lemon Juice sea salt freshly ground Black pepper

Description

SaladSlice Each Chicken Breast Into Three Escalopes. Put The Chicken Escalopes On A Chopping Board, Put A Freezer Bag Over Them And Pound Them With A Mallet Or Rolling Pin Until They Are About 5 Mm (1/4 Inch) Thick. Place The Chicken Escalopes In A Flat C

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