Chicken breasts, skinless and boneless
Red cabbage, finely chopped
Carrots, julienned
Pear, julienned
Grapefruit, in segments
Green onions, finely chopped
White vinegar
Water
Sugar
Large ginger root, peeled and finely sliced
Marinate the poultry in 45 ml (3 tablespoons) of dressing for at least 1 hour.
In a microwave-safe bowl, heat the vinegar with the water and sugar until it boils.
Add the ginger slices. Set aside until ready to serve.
Preheat the oven (gril) or barbecue to high, then grill the chicken for 12 to 15 minutes or until it is well-cooked. Turn the chicken frequently so it’s cooked even.
Meanwhile, gently toss the salad ingredients, except the poultry. Keep in the refrigerator until ready to serve.
When serving, split the coleslaw into bowls and garnish with the sliced poultry.
