Italian News Headlines 15-06-2024 - 160 earthquakes have hit the Campi Flegrei area of Naples in the last few days, including one measuring 4.4, the strongest to be measured in over 40 years --- The owner of a restaurant in Sorrento, tired of looking for suitable waiters, has bought two robots to serve his customers --- Statistics released for 2022 show Italy produced 40% of Europe's tomatoes --- Jannik Sinner rises to ATP number 3 in the world after his semi-final win in Rotterdam --- Jannik Sinner becomes the first Italian to win the Australian Open tennis tornament --- Italian social media influencer, Chiara Ferragni, is under investigation for fraud over a Christmas Cake sponsorship deal with Italian cake manufacturer, Balocco --- A man and a woman died when their Mercedes SUV broke through the barrier of a car park overlooking Lake Como and plunged 10 metres into the water --- Interbrand, the world's leading brand consultancy, has valued Italy's 'Vespa' at over one billion euros --- Judges in a bomb-proof courtroom in Calabria, have sentenced 200 'Ndrangheta members to more than 2,200 years in prison
Pollo agli agrumi - Chicken & citrus fruit salad
Pollo agli agrumi


Serves 4

  • 4 chicken fillets
  • 1 lemon
  • 1 orange
  • 1 grapefruit
  • 1 medium red onion
  • 150g rocket
  • 2 tablespoons extra virgin olive oil
  • salt
  • freshly ground black pepper


  1. Zest the lemon, squeeze out the juice and combine the two, along with one tablespoon of olive oil.
  2. Place the chicken fillets into a shallow bowl and pour over the lemon zest, juice and olive oil. Set to one side.
  3. Peel the orange and grapefruit over a salad bowl, so as not to lose any of the juice.
  4. Making sure to remove all pips and most of the pith, cut the orange and grapefruit into small pieces. Tip into the salad bowl, again making sure that any juice is also added.
  5. Peel and chop the onion into small pieces and add to the salad bowl.
  6. Add the remaining tablespoon of olive oil and a small amount of salt if desired. Stir.
  7. Add the rocket and toss to combine all the ingredients.
  8. Divide the salad between four bowls.
  9. Remove the chicken fillets from the lemon mixture and grill or griddle until cooked through. Grind fresh black pepper onto each side as you turn them over.
  10. When the chicken fillets are cooked, place on a warm plate and cut each one into thick slices.
  11. Place one sliced chicken fillet on top of each bowl of salad and serve immediately.


A refreshing, light, healthy lunch for hot summers days. If you fancy something a litte more substantial, this salad is perfect served with freshly cooked, chunky fries or saute potatoes.
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