Diet Recipe – Chicken And Prawn Salad
245 Calories per serving 
Makes 4 servings
Ingredients
- 10 oz (300 g) cooked chicken, cubed
- 4 oz (120 g) peeled prawns
- ½ medium papaya
- ½ medium pink grapefruit, cut lengthways
- ½ avocado
- 4 radishes, sliced
- 1 oz (30 g) sprigs of watercress
- 8 black olives, stoned and halved
- Lettuce leaves
Dressing:
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 2 tablespoons chopped spring onions salt and pepper
Preparation:
- Mix together the chicken, prawns and olives.
- Discard the round black seeds from the papaya, peel away the skin and cut the flesh into cubes.
- Separate the grapefruit into segments and remove as much of the membrane as possible, catching any juice which may escape.
- Stir the papaya, grapefruit, watercress and radishes into the chicken mixture.
- Remove the peel from the avocado, slice the flesh thinly and stir into the chicken salad.
- 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.
- Pour the dressing over the salad and stir carefully to coat all the ingredients.
- Arrange the lettuce leaves round the edge of a serving plate or bowl and spoon the salad into the centre.
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