Chicken Avocado Grapefruit Salad Recipes

GRAPEFRUIT AND AVOCADO SALAD

Steps:

• Arrange the grapefruit sections and avocado slices attractively in a shallow serving dish. In a bowl, whisk together the orange juice, olive oil, lime juice, and honey until well combined; drizzle the dressing over the grapefruit and avocado slices. Season to taste with salt and black pepper. Serve immediately.

CHICKEN-GRAPEFRUIT SALAD

Steps:

• In large bowl, mix dressing ingredients with wire whisk or spoon. Add chicken, grapefruit, cucumber and avocado; gently toss until evenly coated.
• Cover and refrigerate about 1 hour or until chilled. Serve on watercress.

GRAPEFRUIT AVOCADO SALAD

Steps:

• Whisk together the vinaigrette ingredients. Set aside.
• In a large bowl, toss the kale with half of the salad vinaigrette. Use your hands or a pair of tongs to massage the vinaigrette into the kale. Set aside for 10 minutes to soften.
• Peel and cut the avocado into chunks and segment the grapefruit. Leave grapefruit segments whole or cut in half.
• Add the avocado, grapefruit, Parmesan cheese, and pumpkin seeds to the salad. Drizzle with the remaining vinaigrette and toss to combine. Taste the salad and add more Parmesan cheese and salt if needed.

AVOCADO AND GRAPEFRUIT SALAD

Steps:

• Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
• Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
• Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

CHICKEN, AVOCADO, & GRAPEFRUIT SALAD

Steps:

• CHICKEN: Combine chicken, citrus & basil rub, and 1 tsp olive oil in a small bowl. Toss to coat. Heat a grill pan over medium heat for 5 minutes or until hot. Cook chicken 4-6 minutes on each side. Remove chicken and let cool for 10 minutes.
• DRESSING: Zest 1 tsp grapefruit. Juice 1/4 cup grapefruit juice. Whisk zest, juice, mamalade, oil, salt and black pepper in small bowl.
• SALAD: Top the spinach with sliced chicken, grapefruit, radishes, avocado, and onion if desired. Pour dressing over salad; toss gently. Serve immediately.