Avocado and grapefruit salad

Name: Avocado and grapefruit salad
Cook time: 25 min
Cuisine: Healthy recipes
Ingredients: 450 ml of lemon juice; 1 teaspoon of minced garlic; 1 teaspoon of honey; 0.25 teaspoon of hot pepper flakes; 1 teaspoon of Adobo with GOYA pepper; 450 ml of Aceite de Oliva Único; 1 teaspoon of finely chopped coriander; 2 boneless skinless chicken breast halves about 1 lb; 1 tablespoon of Aceite de Oliva Único; 2 hearts romaine lettuce, rinsed, dried and torn into bite-size pieces; 1 red grapefruit, peeled and sliced; 0.25 of red onion thinly sliced; 2 units of avocado

Healthy recipes

Salads and Vegetables

Launch

Easy

25'

Ingredients Preparation Share

Ingredients

For the vinagrette

450 ml of lemon juice
1 teaspoon of minced garlic
1 teaspoon of honey
0.25 teaspoon of hot pepper flakes
1 teaspoon of Adobo with GOYA pepper
450 ml of Aceite de Oliva Único
1 teaspoon of finely chopped coriander

For the salad

2 boneless skinless chicken breast halves about 1 lb
1 tablespoon of Aceite de Oliva Único
2 hearts romaine lettuce, rinsed, dried and torn into bite-size pieces
1 red grapefruit, peeled and sliced
0.25 of red onion thinly sliced
2 units of avocado

Preparation

In a small bowl, mix lemon juice, garlic, honey, pepper flakes and Adobo. Using a whisk, add olive oil in a slow and steady stream, mixing constantly to combine well the ingredients. Stir in the coriander; set aside.
Heat the grill to médium-high heat. (Or heat oven to 218ºC) In plate, frizzle the chicken with olive oil and sprinkle with adobo. Grill the chicken, flipping once, until dark golden Brown on both sides and cooked through, about 15 minutes. (If cooking in oven, place chicken on foil-lined baking sheet. Cook until golden Brown and cooked through, about 15 minutes). Set chicken aside to cool. Cut tinto strips.
Arrange lettuce on large serving platter. Toss with sliced chicken, avocado, grapefruit, and onions. Drizzle with dressing before serving.