Chicken, Avocado & Grapefruit Salad

The bright grapefruit vinaigrette heightens the flavors of this main-dish salad.


  • 1 lb (500 g) boneless, skinless chicken breasts
  • 1 tbsp (15 mL) Citrus & Basil Rub
  • 1 tsp (5 mL) olive oil
    Dressing and Salad
  • 1 large ruby red grapefruit
  • 1 tbsp (15 mL) orange marmalade
  • 3 tbsp (45 mL) olive oil
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) coarsely ground black pepper
  • 4-6   radishes
  • 1   firm, ripe avocado
  • 1 bag (6 oz/1.75 L) fresh baby spinach leaves
  • 1/2 cup (125 mL) sliced red onion (optional)


  1. For chicken, combine ingredients in Classic Batter Bowl. Heat Grill Pan over medium heat 5 minutes. Cook chicken 4 minutes or until grill marks appear. Turn chicken over; grill 4-6 minutes or until Digital Pocket Thermometer registers 170°F. Remove chicken to Cutting Board; let stand 10 minutes.

  2. For dressing, zest grapefruit with Microplane® Adustable Fine Grater to measure 1 tsp zest. Cut grapefruit in half; remove sections to (1-cup) Prep Bowl using Grapefruit Knife. Juice grapefruit halves using Juicer to measure 1/4 cup juice. Combine zest, juice, marmalade, oil, salt and black pepper in Small Batter Bowl; mix well using Stainless Mini Whisk.

  3. For salad, slice radishes using Ultimate Mandoline fitted with thin slicing blade. Peel and dice avocado using Avocado Peeler. Slice chicken crosswise into thin strips using Utility Knife. Top spinach with sliced chicken, grapefruit, radishes, avocado and onion, if desired. Pour dressing over salad; toss gently. Serve immediately.


  • 4  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 360, Total Fat 20 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 17 g, Protein 29 g, Sodium 490 mg, Fiber 4 g

Cook's Tips:

Poppy seed dressing can be substituted for the grapefruit dressing, if desired.

Lemon pepper can be used to season the chicken in place of the Citrus & Basil Rub, if desired.

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