Black Beans, Grapefruit & Chicken Salad

I went looking for new ways to add legumes into the diet without exploding, and came across the combination of black beans and grapefruit. I was skeptical at first.

But then I winged a recipe, and have been converted! This base combination of black beans, smooth creamy feta, and high tangy note of grapefruit was so refreshing! Combined with some marinated and pan-fried chicken, it was a filling, complete meal, that was pretty much just assembly, really.

If you like this kind of salad, you might also like to try watermelon, apple and pistachio, which also works great with any type of meat.

Word of warning. As a person with a history with legumes, one night of the salad was sensational. Eating leftovers (beans again), the next day, not so much. So adjust your own bean consumption, accordingly.

“What was the meaning of this so steady and self-respecting, this small Herculean labor, I knew not. I came to love my rows, my beans, though so many more than I wanted.”

-Henry David Thorough, in “Walden” Source: https://www.gutenberg.org/files/205/205-h/205-h.htm

Black Bean, Grapefruit & Chicken Salad

Refreshingly tangy.

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Prep Time:10 minutes mins

Cook Time:10 minutes mins

Course: Main Course, Salad, Side Dish

Servings: 4

Ingredients

• 2-3 chicken breasts (marinated), or leftover pre-cooked chicken. I like breast but of course you can use any part you want. You could also use any other type of meat. Adjust if you have big eaters
• 120 g (4.2 oz) mixed salad leaves
• 2 avocado (depending how much you like it), sliced
• 1-2 grapefruit, sliced and pith removed. Again, it's about how much you like it – cooking should be to your taste
• 100 g (3.5 oz) Danish smooth feta (I prefer this style of feta to offset the tangy grapefruit). You can add more if you like it
• 150 g (5 oz) black beans, drained and rinsed. I see recipes that use triple the amount of beans, but I think better to start small, and leave some beans out on the side if guests want to add in more
• olive oil, lemon (to dress the leaves and citrus, or a dressing of your choice: I used a balsamic glaze and it was great)
• salt, pepper, herbs for garnish

Instructions

• Pan-fry or bake uncooked chicken breasts. Rest, and slice.
• In a large serving platter assemble, leaves, avocado, grapefruit, beans and feta. Drizzle over dressing. Place chicken (either your just-cooked chicken, or the pre-cooked chicken) on top.
• Season and garnish.