Curry Chicken Salad with Grapefruit on Lettuce

The list in the box mentioned pink grapefruit but I got a normal yellow, delicious one. It worked perfectly well.

Peel red onions, cut in thin slices, brown it in hot oil, add skin-less chicken breast (cut in mouth-size pieces). Continue to brown onions and chicken. Add 2 cups of white mushrooms, cut in small cubes. Sprinkle 3 tablespoons curry powder and some salt over the mix and continue to brown. Deglaze pan with a small bottle of beer and cook until no liquid is left. Let it cool before mixing with salad.

Salad dressing/vinaigrette: 2 tablespoon oil, 1 tablespoon vinegar, 1 tablespoon of yellow mustard, 1 tablespoon grapefruit juice, add salt and pepper.

Mix salad dressing with lettuce and fillet grapefruit slices; add cooled-down chicken in the middle of the green salad.

Grapefruit was developed in the West Indies in the early 1700s and first introduced to the United States in the 1820s, grown in Florida, Texas, Arizona and California. Grapefruits are obviously high in vitamin C.