Grilled Chicken & Grapefruit Salad

with Avocado-Lime Dressing and Sesame Seeds

 

This salad recipe is so delicious I made it three times in a row. Pureeing an avocado with lime juice and jalapeno was the best idea I’ve ever seen for a salad dressing – you have to try it!

2 x 6 oz chicken tenders (about 6 pieces) | 2 tsp olive oil | 3 Tbsp freshly squeezed grapefruit juice | 1/2 tsp salt | 1/2 tsp black pepper

1 ripe avocado | 1/3 cup freshly squeezed lime juice |  1 tsp lime zest | 1 cup lightly packed fresh cilantro | 1 jalapeno pepper | 1/2 tsp ground cumin | 1 cup water

4 cups iceberg lettuce or any leafy greens | 4 plum tomatoes | 1 grapefruit | 1 orange sweet pepper |  4 Tbsp roasted sesame seeds

What to do

First, prepare the chicken by marinating them with olive oil, grapefruit juice, salt and pepper. Cover and let it sit in the fridge for 1 to 3 hours.

Then, prepare the dressing. Cut the avocado in half, remove the pit and spoon the flesh into a blender. Squeeze about 3 limes and add the juice to the avocado. Add washed cilantro, seeded jalapeno, cumin and half of the water. Blend until smooth. Add additional water until you have the desired consistency – I like it more liquid, so I added a full cup. This mixture yields about 6 servings and holds up in the fridge for about 4 days.

Now, wash the greens and vegetables, peel and filet the grapefruit and cut the tomatoes and pepper in chunks. Transfer to a mixing bowl.

Now, grill the chicken. If you don’t have a grill, you can pan-sear the chicken or even use your panini press – as did I. For chicken tenderloins, grill them for about 7 minutes until they’re done.

Marinate the salad with 4 Tbsp to 1/2 cup of the avocado dressing. Toss until combined. Divide the salad equally on two plates and top with the grapefruit pieces. Place the grilled chicken on top and sprinkle with roasted sesame seeds.

Eat, rinse and repeat!