Grilled Chicken Salad with Avocado and Citrus Herb Vinaigrette Recipe

Ingredients

• 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

Directions

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.