Boil the chicken fillet and cool it right in the broth. Thanks to this, chicken meat will not be dry.
Cut into cubes.
Peel the onion, cut into half rings, scald with boiling water and immediately pour cold water to remove excess bitterness.
Marinate in balsamic (about 1.5 tsp.).
Carefully peel the grapefruit from the films and cut into cubes.
When slicing grapefruit, you will definitely have juice. Assemble it - it will be the basis for the sauce.
Mix the juice, mustard, olive oil, pepper and mix thoroughly.
Refueling is ready.
Combine chicken, grapefruit, onion, and season with dressing. Let the chicken infuse a little, soaked in grapefruit flavor and excellent dressing.
