Grilled Chicken Salad with Avocado & Citrus Herb Vinaigrette Recipe
“To me, the combination of avocado and grapefruit will always taste like California. If pomegranates are in season, I’ll add one of those as well.” – Joseph Carr, Founder, Josh Cellars
If you’re looking for a hearty salad, give our expertly-crafted Grilled Chicken Salad with Avocado and Citrus Herb Vinaigrette recipe a try. While you can pair this recipe with many Josh Cellars wines, we especially enjoy this salad with our Chardonnay. This salad features grapefruit, avocado, and chicken – a unique flavor profile that will leave you feeling satisfied.
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.