Ruby Red Chicken Salad
This is an excellent light supper. The combination of flavors is unusual and delicious. And it's good for you, too.
Meanwhile, cook the pasta according to package directions, with 1/2 teaspoon salt. Drain and keep warm.
In a large bowl, combine the chicken, cooked pasta, cooked peas, pimiento, grapefruit sections and reserved grapefruit juice.
In a small bowl or jar, combine the oil, vinegar, garlic, cumin, salt and pepper. Mix well. Pour dressing over chicken mixture, and toss lightly. May be served cold, but immediate serving is better.
Makes 4 generous servings.
Recipe editor Patricia Mitchell
Grapefruit Chicken Salad NotesThere is very little table salt in this recipe. I do, however, use salted chicken broth, and I salt the pasta when I cook it. Persons concerned about salt and fat content can use unsalted, low-fat chicken broth.
When I make this dish, I remove as much of the membrane around the grapefruit sections as I can. This is a little bit tedious, but makes for a juicier, tastier result.
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