Western Chicken Salad In Grapefruit Shells

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 grapefruits
• 1 cup boneless skinless chicken breast, cut into cubes
• salt and pepper
• 1 small avocado, cubed
• 1/4 cup green onion, chopped
• 1/4 cup red onion, chopped
• 1/4 cup celery, chopped
• 1/4 cup carrot, chopped
• 1/3 cup reserved grapefruit juice
• 1/4 cup rice vinegar
• 2 teaspoons sesame oil
• 2 tablespoons soy sauce
• 1 teaspoon honey
• 1 tablespoon fresh ginger, minced or 1 teaspoon ginger
• 1/4 teaspoon pepper

Recipe

• 1 cut grapefruit in half. with a curved grapefruit knife, cut around each section to loosen the flesh from the membrane; remove and reserve the sections of fruit. squeeze the juice from the shells to equal 1/3 cup.
• 2 with a spoon, scrape the grapefruit shells clean. scallop or notch the edges, if desired (*see note below). chill.
• 3 while the shells are chilling, season chicken with salt and pepper to taste. cook the chicken for about 10 minutes over moderate heat in a nonstick pan or until chicken is no longer pink.
• 4 combine the reserved grapefruit sections, chicken, avocado and green onions in a bowl.
• 5 combine the 1/3 cup reserved grapefruit juice with the other dressing ingredients. pour over the chicken mixture; mix lightly. cover and chill for 30 minutes.
• 6 to serve, use a slotted spoon to transfer the chicken mixture to the grapefruit shells, then top with as much dressing as desired.
• 7 *note: to scallop any citrus fruit shell, cut in half crosswise. carefully ream out the juice or cut out the flesh with a grapefruit knife. the edges of the shell can be notched with kitchen shears or a paring knife; for scallops, use a coin to outline the pattern; then cut around the pattern.