Grilled Chicken Salad with Avocado & Citrus Herb Vinaigrette
Serves 2
Serves 2
“To me, the combination of avocado and grapefruit will always taste like California. If pomegranates are in season, I’ll add one of those as well.” – Joseph Carr, Founder, Josh Cellars
If you’re looking for a hearty salad, give our expertly-crafted Grilled Chicken Salad with Avocado and Citrus Herb Vinaigrette recipe a try. While you can pair this recipe with many Josh Cellars wines, we especially enjoy this salad with our Chardonnay. This salad features grapefruit, avocado, and chicken – a unique flavor profile that will leave you feeling satisfied.
Ingredients
1 small head Boston Lettuce (Bibb lettuce) torn into large pieces
1 cup frisée
2 tablespoons lemon juice, divided
1 medium ripe avocado, sliced and drizzled with 1 tablespoon lemon juice to prevent browning
1/2 red grapefruit, cut into segments
2 small chicken breasts
1 tablespoon vegetable oil
Salt and pepper to taste
1/4 cup olive oil
1 tablespoon white balsamic vinegar
Juice from 1/2 grapefruit
1 tablespoon lemon juice
1 teaspoon honey
1 teaspoon minced chives
1 teaspoon minced fresh parsley
1 scallion, sliced thin
Salt and pepper to taste
Directions
1
Preheat grill to medium high heat.
2
Brush both sides of the chicken with oil and season liberally with salt and pepper.
3
Grill approximately 5-7 minutes per side or until the thickest part of the breast reaches 165 degrees on an instant read thermometer
4
Allow to rest for ten minutes before slicing to retain its natural juices.
5
In a small bowl whisk together all ingredients of the dressing until thoroughly combined. Set aside.
6
In a large serving bowl, combine the Boston lettuce and frisée.
7
Add the grapefruit and avocado.
8
Slice the chicken breasts and fan over the salad.
9
Pour the dressing evenly over the salad and serve.
