GRAPEFRUIT, CHICKEN AND PISTACHIO SALAD

Preparation Method :

• Combine wine, water, vinegar, salt, and peppercorns in a shallow pan. Bring to the boil over medium-high heat. Reduce heat to low and simmer for 5 minutes.
• Add chicken, cover, and poach until just opaque, 10 minutes. Remove chicken from liquid and let cool for 5 minutes, then cut into cubes.
• Cut grapefruit segramsents in half horizontally. Place in a bowl with chicken and half the pistachios. Add mayonnaise, mustard, coriander, lime juice, salt, and pepper and mix well.
• Divide lettuce leaves among 4 chilled salad plates. Fill each leaf with chicken salad, sprinkle with paprika, and garnish with remaining pistachios. Serve at once.