Chicken, Grapefruit, Pistachio Salad

Light, refreshing and perfect for a hot summer day… Which we haven’t had and I don’t see in the near future but last night I just didn’t feel like a heavy meal. After being out the night before until midnight at the final (sigh) Bruins game, I really didn’t feel like cooking anything that required thinking, a lot of work, or heavy lifting.  I did have 4 thin sliced chicken breasts on hand, a grapefruit, and pistachio nuts.

While poaching the chicken breasts in some white wine with a little ground pepper (only takes about 10 minutes) I prepped the salad dressing:

In a medium size bowl:

– Mix about 1/4 cup of mayonaise with 2 teaspoons of Dijon mustard (I love the Mailie Old Style whole grain with the seeds)

– Stir in juice from 1/4 fresh lemon
– Add about 2 tablespoons of fresh minced coriander

– Peel 1 grapefruit, remove membrane between segments & mix segments into the dressing
– Add 1/2 to 3/4 cup of pistachio nuts
– After poaching and letting the chicken breasts cool, cube & mix in to the dressing
– Arrange chicken salad on a bed of romaine lettuce

And tonight, now that I’m a little bit rested I will attempt to make Susan’s Zucchini Pancakes.  I’ve been desperate to try these when I saw them on her site and now I’m just thinking…”how do I disguise the zucchini so that John doesn’t know that he’s eating a vegetable”? Oh well, he’s a smart man.  If he wants his food supply to continue he’ll eat them.