Chicken, Avocado, and Grapefruit Salad
1 lb boneless, skinless chicken breasts
1 Tbsp. citrus and basil rub (basically just basil and lemon pepper)
1 tsp. olive oil
Dressing and Salad:
1 large ruby red grapefruit
1 Tbsp. orange marmalade
3 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1 ripe avocado
1 (6-oz.) bag spinach leaves
1/2 cup sliced red onion
For chicken, combine basil and olive oil to make a rub; rub it on the chicken. Cook the chicken on both sides over medium heat until done.
For dressing, zest grapefruit (grate the peel) to get 1 tsp. zest. Cut the grapefruit in half and remove the sections. Squeeze the grapefruit for 1/4 cup of its juice. Combine zest, juice, marmalade, oil, salt, and pepper.
For the salad, slice the radishes and dice the avocado. Slice the chicken into thin strips or chunks. Combine spinach, chicken, grapefruit sections, radishes, avocado, and onion. Pour the dressing over the salad and toss until coated; serve immediately. Makes 4 servings.