Chicken, Avocado and Grapefruit Salad

Creamy avocados pair well with the citrus of the grapefruit.


  • 2 each grapefruits
  • 2 tablespoons fresh grapefruit juice
  • 1 tablespoon red wine vinegar
  • 4 tablespoons olive oil
  • 1 tablespoon honey
  • 1⁄4 teaspoon sea salt
  • 1⁄4 tablespoon freshly ground black pepper
  • 2 cups chicken, cooked and cubed
  • fresh lemon juice
  • 3 each avocados


  • Halve the grapefruits. With a sharp knife, slice between the membranes. Remove the segments from one side of the grapefruits. Juice the remaining half and set aside.
  • Whisk together grapefruit juice, red wine vinegar, olive oil, honey, salt and pepper. Place grapefruit segments in dressing. Let stand for 5 minutes.
  • Cube one avocado. Slice remaining two in half, removing pit. Carefully use a spoon and remove avocado half from skin. Squeeze lemon juice and coat avocado.
  • Toss chicken with grapefruit mixture. Gently stir in cubed avocado. Set avocado halves on plates and serve chicken on top, spilling over onto plate. Serves 4.