Grapefruit, Chicken & Pistachio Salad

Grapefruit, Chicken & Pistachio Salad

Prep Time


Cook Time



4 people

The large group of yellow and orange fruits and vegetables are high in nutrients, including essential vitamins, minerals and antioxidants, as well as flavor. The glorious colors of this group make them a welcome addition to salads in particular.

Recipe courtesy of Williams-Sonoma


  • 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


  • 1 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.
  • 2
  • 3 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.
  • 4
  • 5 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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