Red Wine Braised Short Rib

Grilled Chicken Salad with Avocado and Citrus Herb Vinaigrette

Serves 2


  • 1 small head Boston Lettuce (Bibb lettuce) torn into large pieces
  • 1 cup frisée
  • 2 tablespoons lemon juice, divided
  • 1 medium ripe avocado, sliced and drizzled with 1 tablespoon lemon juice to prevent browning
  • 1/2 red grapefruit, cut into segments
  • 2 small chicken breasts
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste


  • 1/4 cup olive oil
  • 1 tablespoon white balsamic vinegar
  • Juice from 1/2 grapefruit
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1 teaspoon minced chives
  • 1 teaspoon minced fresh parsley
  • 1 scallion, sliced thin
  • Salt and pepper to taste


For the chicken:

  • Preheat grill to medium high heat.
  • Brush both sides of the chicken with oil and season liberally with salt and pepper.
  • Grill approximately 5-7 minutes per side or until the thickest part of the breast reaches 165 degrees on an instant read thermometer
  • Allow to rest for ten minutes before slicing to retain its natural juices.

For the salad

  • In a small bowl whisk together all ingredients of the dressing until thoroughly combined. Set aside.
  • In a large serving bowl, combine the Boston lettuce and frisée.
  • Add the grapefruit and avocado.
  • Slice the chicken breasts and fan over the salad.
  • Pour the dressing evenly over the salad and serve.