Chicken, California Avocado and Grapefruit Salad

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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
  1. 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.
  2. Whisk together grapefruit juice, red wine vinegar, olive oil, honey, salt and pepper. Place grapefruit segments in dressing. Let stand for 5 minutes.
  3. 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.
  4. 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.

Did You Know?

California Avocados can be used as a substitute for butter. Learn about avocados and dietary guidelines for Americans.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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