Chicken, pink grapefruit and avocado salad with citrus vinaigrette recipe
A member of the citrus family, grapefruit grows in grape-like bunches - hence the name. This delicious salad is beautifully balanced with tartness of grapefruit, sweetness of honey and the creaminess of avocado.
See method- Serves 4
- 10 mins to prepare and 15 mins to cook
- 339 calories / serving
Ingredients
- 75g (3oz) quinoa or couscous
- 2 tbsp toasted pecans, chopped
- 2 tbsp chopped flat-leaf parsley
- 2 tbsp chopped coriander
- 2 chicken breasts
- 3 tbsp extra-virgin olive oil
- 1 pink grapefruit, segemented
- 1 lemon, zested and juiced
- 1 tbsp clear honey
- 1 avocado, thickly sliced
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Shop ingredientsEach serving contains
- Energy
- 1415kJ 339.0kcal
- Fat
- 22g
- Saturates
- 4g
- Salt
- 0.1g
- Sugars
- 8g
of the Reference intake
Carbohydrate 18.1gProtein 18.8gFibre 3.2g
Method
- Cook the quinoa (or couscous) following the packet instructions, until al dente; drain well. Arrange on a serving platter along with the pecans, herbs and a little seasoning. Meanwhile, rub the chicken breasts with 1 tsp of the olive oil and some seasoning. Cook in a hot frying pan over a medium heat for 6 minutes on each side, until cooked through with no pink areas remaining. Remove from the pan and set aside to rest.
- Carefully peel the grapefruit using a sharp knife. Then, holding it over a bowl, segment the flesh, reserving any juice for the dressing. Set aside.
- To make a dressing, combine the lemon juice and zest, honey, remaining olive oil, grapefruit juice and a little seasoning in a jar with a fitted lid. Shake well and combine.
- Slice the chicken and arrange over the quinoa (or couscous), along with the avocado and grapefruit. Just before serving, pour over the dressing.
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