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Chicken And Prawn Salad

245 Calories per serving

ingredients

serves 4
10 oz (300 g) cooked chicken, cubed
4 oz (120 g) peeled prawns
8 black olives, stoned and halved
1/2 medium papaya
1/2 medium pink grapefruit, cut lengthways
1 oz (30 g) sprigs of watercress
4 radishes, sliced
1/2 avocado
a few endive, chicory, radicchio or lettuce leaves

for the dressing:

1 tablespoon olive oil
2 tablespoons lemon juice
2 tablespoons chopped spring onions salt and pepper

method

1. mix together the chicken, prawns and olives.

2. discard the round black seeds from the papaya, peel away the skin and cut the flesh into cubes.

3. Separate the grapefruit into segments and remove as much of the membrane as possible, catching any juice which may escape.

4. Stir the papaya, grapefruit, watercress and radishes into the chicken mixture.

5. Remove the peel from the avocado, slice the flesh thinly and stir into the chicken salad.

6. Place the reserved grapefruit juice with all the dressing ingredients in a small, screw-top jar and shake well to mix. Alternatively, whisk all the ingredients together in a small basin.

7. Pour the dressing over the salad and stir carefully to coat all the ingredients.

8. Arrange the endive leaves round the edge of a serving plate or bowl and spoon the salad into the centre.

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