No-cook Indonesian chicken and grapefruit salad

Serves: 2 Prepare & Cook:


  • 2 grapefruit
  • 2 tbsp sweet chilli sauce
  • 2 tbsp ketjap manis
  • ¾ tbsp fish sauce
  • 2 tbsp vegetable oil
  • 150g Tegel Meal Maker Cracked Pepper Shredded Chicken
  • 2 spring onions, sliced
  • ½ bunch spinneysFOOD Coriander, leaves picked
  • ½ bunch spinneysFOOD Mint, leaves picked
  • handful roasted salted peanuts, to garnish


  1. Pare the grapefruit and cut into segments over a bowl.
  2. Squeeze the juice from one of the segmented fruits into another bowl and whisk in the sweet chilli sauce, ketjap manis, fish sauce and vegetable oil.
  3. To the grapefruit segments, add the chicken, spring onions, coriander and mint. Pour over half the dressing and turn gently to coat.
  4. Divide the salad between two plates and scatter with the peanuts. Serve the remaining dressing on the side.

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