1 minute read
Balsamic Grilled Chicken with Grapefruit and Avocado Salad with a Honey Lime Dressing
Ingredients
4 ea Chicken breast, boneless, skinless (5 oz) 2 tbsp Balsamic Vinegar 2 tbsp Canola oil 2 tsp Fresh rosemary, chopped 1/8 tsp Salt 1/8 tsp Black pepper 2 tbsp Honey 2 tbsp Lime juice 8 oz Romaine lettuce, chopped 2 oz Radicchio lettuce, chopped 1/3 cup Dried cranberries 12 oz Grapefuit, peeled, sliced 3 oz Avocado, sliced, tossed in grapefruit juice 4 ea Red onion, slicked in rings
Calories: 360 Total Fat: 13 g S. Fat 2 g Carbs: 34 g Fiber 4 g Protein: 31 g
Process
1. To prepare chicken marinade, in a bowl mix, together balsamic vinegar, oil, and rosemary. Pour over chicken and marinade in refrigerator for 1 hour. 2. Grill chicken on both sides until internal temperature reached 165°F. 3. For dressing, whisk together honey, lime, salt, and pepper. Set aside 4. To assemble, in a bowl, mix romaine and radicchio and toss with dressing. Top with grapefruit, avocado, and onions. Slice each chicken breast into strips and fan on top of salad. Portion: 2.5 oz lettuce, 3 oz grapefruit, ½ oz avocado, 1 ring onion, 1.5 T cranberries, 1 chicken breast, 1 T dressing
