Ingredients

Step by step

1. Put 125ml of the juice from the Florida grapefruit and 500ml water in a small saucepan over a medium heat. Bring to a simmer.
2. Once simmering, add the chicken breasts to the pan and gently poach over a very low heat for 10-12 minutes, or until the juices run clear in the thickest part of the breast.
3. Once cooked, remove the chicken breasts from the liquid and set aside. Let them cool and then shred them with a fork.
4. Separate the leaves from the romaine lettuce. Arrange the separated lettuce leaves on two plates.
5. Place an equal amount of the shredded chicken on to each plate. 
6. In a small bowl, combine the oil and vinegar with the remaining Florida grapefruit juice, spring onions and Florida grapefruit segments.
7. Spoon equal amounts of the vinaigrette over each plate.
8. Wrap your lettuce leaf around the chicken mixture and eat by hand.