REC: Roasted Chicken, Avocado & Grapefruit Salad
from Cooking Light, Sept. 2002
1 24 oz. jar unsweetened red grapefruit sections
2 tblsp. chopped fresh cilantro
2 tblsp. plain fat-free yogurt
1 tblsp. honey
1 1/2 tsp. dijon mustard
1/8 tsp. salt
8 cups baby spinach
3 cups shredded roasted boneless skinless chicken breast
1/2 peeled avocado, cut into 8 wedges
Drain grapefruit, reserving 1/2 cup juice. Combine reserved juice with cilantro, yogurt, honey, mustard & salt. Whisk together.
Arrange 2 cups spinach on each of 4 plates. Top each serving with 1/2 cup grapefruit sections, 3/4 cup chicken, and 2 avocado wedges. Drizzle 2 tblsp. dressing over each.
**I used 1 fresh red grapefruit, one whole avocado & 1 really big chicken breast to make 2 full-sized dinner salads for 2 hungry people smileys/smile.gif I tossed mixed spring greens (didn't have spinach) with the dressing first as I like the light coating of dressing on all of the greens. Really yummy, we're probably having this again tonight or tomorrow.
