Today it was so warm in Boston I had a craving for a refreshing citrusy salad. And, since everything is better with avocado, I thought it was perfect timing for a Cinco de Mayo recipe. If you’re going easy on fruit (doing a Whole30 perhaps? Or just watching your sugar intake?), I would suggest adding extra avocado and limiting the grapefruit. Or, add extra avocado anyways because, why not?!
Also, for the cooked chicken, I used what was leftover from a whole roasted chicken I had made the day prior. You could also cook chicken breast and then dice it. I find the meat from a whole chicken is more flavorful and shreds nicely.
- 1 grapefruit, peeled and cut into 1" pieces
- 1 avocado, skin removed and flesh diced
- Zest of ½ a lime
- Juice of 1 lime
- 2 pinches salt
- 2 Tbl extra virgin olive oil
- 1 lb shredded cooked chicken
- 2 cups arugula
- ½ cup toasted almond slivers and/or coconut flakes
- In 1 small bowl, place the grapefruit, avocado and toss with the lime zest, half the lime juice and a pinch of salt. Gently toss to combine but don't over mix or your avocado will go to mush.
- In a separate bowl, place the shredded chicken and add the remaining lime juice along with the olive oil and a pinch of salt. Toss to coat.
- Set both bowls aside, and toast your almond slivers and/or coconut. I like to do a mix of both for added texture and flavor. To toast, place in a dry small saute pan over medium heat, and occasionally stir almonds/coconut around. Once they start to brown, remove from heat and stir around so as not to burn them. Allow to cool.
- To assemble salad: place arugula in bottom of serving bowl, then top with chicken, then top with the grapefruit avocado mixture.
- Sprinkle toasted almonds/coconut on top just before serving.
- Drizzle with additional olive oil as needed.