Grapefruit and Baby Romaine Salad with Chicken
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp avocado oil
- 2 grapefruits
- 2 (5-oz) pkg baby romaine lettuce
- 1 cup coarsely chopped raw pistachios
- 6 hard-cooked eggs, halved
- 2 avocados, pitted and sliced
- 1 small red onion, thinly sliced
- 3 Tbsp reserved grapefruit juice
- 3 Tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp raw honey
Instructions
- Preheat oven to 375°F.
- Place chicken breasts in a baking dish; drizzle with avocado oil, and lightly sprinkle with salt and pepper.
- Bake 25 to 30 minutes or until chicken is done; cool. Shred chicken.
- Meanwhile, peel and section grapefruit over a bowl, reserving 3 Tbsp juice. Reserve 2 cups grapefruit segments.
- Divide salad among serving plates; top with chicken, grapefruit segments, pistachios, hard-cooked eggs, avocado and onion.
- Whisk together 3 Tbsp grapefruit juice, olive oil, mustard and honey; season with salt and pepper to taste.
- Drizzle over salads.
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