4 servings
Ingredients for Noodles
- 14 ounces rice noodles (linguini style),cooked as directed on package and cooled off
- 1 cup carrot, peeled and shredded
- 1 cup bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1 bunch scallions, rinsed and ends trimmed
- 4 cloves garlic, peeled and chopped
- 1/4 cup Florida grapefruit juice
- 3/4 cup canola or olive oil
- 1 tablespoon fresh ginger, grated
- 1 teaspoon Florida honey
- Sea salt and fresh ground pepper to taste
Ingredients for Chicken
- 4 six ounce skinless and boneless chicken breasts
- 2 tablespoons low sodium soy sauce
- 1 cup fresh squeezed Florida grapefruit juice
- 1 teaspoon honey
- 1 lime, juiced
- 1 Fresh Florida grapefruit, peeled and segmented
- 1 teaspoon olive oil
- Sea salt and fresh ground pepper to taste
Preparation for Noodles
Preheat a medium sized sauté pan over medium high heat. Place 3/4 of the scallions in the preheated pan. Cook scallions in pan without oil so they will char, about two to three minutes. Remove scallions from heat and let cool.
Slice the remaining uncooked scallions and set aside. To make vinaigrette, in a blender or food processor, add garlic, half of the charred scallions, grapefruit juice, ginger and honey.
Turn on blender or food processor and slowly add the canola or olive oil until the mixture is emulsified. Turn off blender or food processor and taste vinaigrette. Adjust seasoning with salt and pepper.
In a medium sized mixing bowl, toss ¾ of the vinaigrette with the cooked and cooled rice noodles. Add the shredded carrot, diced pepper, cilantro and sliced uncooked scallions. Toss ingredients to coat.
Taste noodles and adjust seasoning with salt and pepper, then drizzle the remaining vinaigrette on top.
Preparation for Chicken
In a small sauce pan, combine grapefruit juice, lime juice, honey and soy sauce. Boil mixture over medium high heat until it has reduced to a glaze. The glaze should just coat the back of a spoon.
Remove glaze from heat and let rest at room temperature. Preheat a medium sized sauté pan over medium high heat. Lightly season the chicken breasts with sea salt and fresh ground pepper.
Add the olive oil to the preheated sauté pan. Carefully place the chicken breasts to the sauté pan and cook until golden brown. Chicken should be cooked completely all the way through the thickest part of the chicken.
An internal cooking thermometer inserted into the thickest part of the chicken breast should read 165 degrees for correct doneness. Remove cooked chicken breasts from pan and let cool slightly.
To plate completed dish, place an even amount of the noodles on each plate. Add a cooked chicken breast to each plate. Pour a small amount of the glaze over each chicken breast. Garnish the dish with the fresh segmented grapefruit.
Tagged in Recipes