Grapefruit and coconut chicken salad

Another great spring day - Summer is just around the corner! Here we are like busy bees in the garden: we started the herb patch, strawberry flowers are turning into small fruits, the raspberry plants are reviving and the earth of the veggie patch ready to get new seedlings. We already sow cucumber, zucchini, sweet basil, and lettuce in trays. Every day No.1 water his tray of veggies. I really enjoy watching him so excited about the sowing/growing vegetable process.
And you know what? while we were digging the ground, my little paleontologist even found a dinosaur bone. Yes a real one! He said that it would probably be a T-Rex arm. I did not make a picture so I was overwhelmed by the little stars in his eyes... love...

The garden kept us so busy all week end that I had very little time left for the kitchen. After a busy week end in the garden, nothing much was available in the pantry or the fridge. Leftovers of roast chicken, some grapefruits kindly given by a colleague - thanks! - and a need for raw veggies, all in a fresh mix that would suit an 11 month-old. Half an hour later we were all enjoying a fresh grapefruit and coconut chicken salad!

The pictures may not look very appealing but this salad is very tasty. Here I used leftovers of roast chicken, but this recipe is an adaptation of a Polynesian raw fish salad, so the chicken can be replace by raw fish like tuna. It is also yum with prawns. You'll also need two juicy grapefruits, coconut cream, carrot, tomatoes, yellow capsicums and avocadoes. Be ready to use your chopping skills and that's it!

Ingredients (~4 servings)

- 350-400 g shredded chicken
- 2 grapefruits
- 165 ml coconut cream
- 1 tsp lime juice (more or less depending on the sweetness of the grapefruits)
- 1 avocado, diced or sliced
- 2 tomatoes, diced + quarters for decoration
- 1 large carrot, grated
- 1 yellow capsicum, sliced
- iceberg lettuce
- chives (for decoration)

Preparation (< 30 mins)

1. Pour the coconut cream in a mixing bowl.
2. Supreme one grapefruit (or the two if you are a big fan) and rest. Squeeze what's left of the grapefruit over the coconut cream. Add the juice of the second grapefruit, the lime juice and combine together with the coconut cream.
3. Add the shredded chicken, the tomatoes, the capsicum, the carrot and the avocado. Mix well together.
4. Serve on iceberg lettuce, add some more avocado or tomato and sprinkle with chives for decoration.

Bon appétit!