By Suricata

Chicken salad with orange, grapefruit, mint and pistachio sauce

Ingredients

4 servings

2 tablespoonsolive oil

400gchicken fillets

organic or free-range, 2 per person

chicken

or, leftover, roast

½ teaspoonground cinnamon

2baby gems

trimmed, outer leaves removed, cut lengthways into thin wedges

2chicory

red or white, chopped across into 3cm pieces

6 tablespoonsmint leaves

½ tablespoonchives

chopped

1pink grapefruit

skin and pith removed, segmented

1orange

large, skin and pith removed, segmented

1 teaspoonred chilli

chopped

Lime dressing

4 tablespoonsextra virgin olive oil

1lime

juice, seasoned with good pinch salt and sugar

Pistachio sauce

2limes

juice

100gpistachios

roughly ground, some fine

3 tablespoonsextra virgin olive oil

1 teaspoonsugar

Instructions