Chicken, California Avocado and Grapefruit Salad
|2||Tbsp.||fresh grapefruit juice|
|1||Tbsp.||red wine vinegar|
|1/4||Tbsp.||freshly ground black pepper|
|2||cups||chicken, cooked and cubed|
|3||ripe Fresh California Avocados|
|fresh lemon juice|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Halve the grapefruits. With a sharp knife, slice between the membranes. Remove the segments from one side of the grapefruits. Juice the remaining half and set aside.
- Whisk together grapefruit juice, red wine vinegar, olive oil, honey, salt and pepper. Place grapefruit segments in dressing. Let stand for 5 minutes.
- Cube one avocado. Slice remaining two in half, removing seed. Carefully use a spoon and remove avocado half from skin. Squeeze lemon juice and coat avocado.
- Toss chicken with grapefruit mixture. Gently stir in cubed avocado. Set avocado halves on plates and serve chicken on top, spilling over onto plate.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.