Warm Chicken Salad Recipe



2 Florida grapefruit
¾ lb boneless skinless chicken, cut into cubes
1 bunch green onions cut into 1 inch pieces
1 teaspoon dried mint, divided
½ teaspoon pepper
¼ teaspoon salt
2 tablespoon vegetable oil
1 egg
1 cup cherry tomatoes, halved
1 bunch watercress
1 Belgium endive, separated into leaves


Over medium bowl to catch juice, peel and section grapefruit.  Remove ¼ cup juice and set aside.  To grapefruit sections add chicken, green onions, ½ teaspoon mint, pepper and salt; toss to coat well.  Let stand 15 minutes.  In large non-stick skillet, heat oil.  With slotted spoon, remove chicken and green onions from liquid and add to skillet.  Cook over high heat until chicken is slightly browned.  Add liquid to skillet; bring to a boil and simmer, covered, 10 minutes or until chicken is tender.  Beat egg with reserved ¼ cup grapefruit juice and stir into skillet.  Cook, stirring constantly, until liquid is slightly thickened.  Stir in tomatoes and grapefruit sections.  Arrange watercress and endive on deep serving platter.  Top with chicken mixture and sprinkle with remaining ½ teaspoon mint. 

YIELD:  4 servings.  250 calories per serving.

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