Chicken, California Avocado and Grapefruit Salad
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Ingredients
Serves:
4
| 2 | red grapefruits | |
| 2 | Tbsp. | fresh grapefruit juice |
| 1 | Tbsp. | red wine vinegar |
| 4 | Tbsp. | olive oil |
| 1 | Tbsp. | honey |
| 1/4 | tsp. | sea salt |
| 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
Instructions
- 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.
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