Grapefruit and Fennel Salad with Chicken and Avocado
Servings 4 people
Ingredients
Dressing
- 1/3 cup extra-virgin olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 2 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Salad
- 4 cups baby arugula
- 1 small bulb fennel cored and shaved or thinly sliced
- 1/2 head radicchio cored and torn into medium pieces
- 2 cups cooked chicken breasts or thighs shredded
- 1 ripe avocado flesh cut into cubes and scooped out
- 1 large grapefruit or navel orange peeled and segmented or sliced
- 1/4 red onion thinly sliced
- 2 Tbsp toasted sunflower seeds
- 2 Tbsp chopped fresh dill
Instructions
- In medium glass jar, shake to emulsify all dressing ingredients.
- In large bowl, toss together arugula, fennel, and radicchio with two-thirds of dressing. Transfer to platter or divide among 4 shallow bowls. Top arugula mixture evenly with chicken, avocado, grapefruit, and red onion, and then drizzle over remaining dressing. Sprinkle sunflower seeds and dill overtop, and serve immediately.
Notes
Per serving: 461 calories; 24 g protein; 33 g total fat (6 g sat. fat); 22 g total carbohydrates (10 g sugars, 7 g fiber); 280 mg sodium